Breakfast

Baked salmon and egg pots

This recipe for baked salmon and egg pots packs a protein punch! Serve with buttery toast soldiers for a comforting weekend breakfast or bunch

Baked salmon and egg pots

Serves 4

Prep

10M

Cook

20M

Total

30M

Jennene Plummer

This recipe first appeared in Woman’s Day.

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Ingredients

1/2 cup crème fraîche or thick cream

200 gram smoked salmon slices

8 eggs at room temperature

1 tablespoon chives, chopped

buttered toast soldiers to serve

Method

1.Preheat oven to moderate, 180ºC. Lightly grease four shallow 1-cup ramekins. Place in a medium-sized baking dish.

2.Spoon 1½ tablespoons crème fraîche into each dish. Top evenly with smoked salmon pieces. Carefully break two eggs into each dish.

3.Pour hot water into baking dish to come halfway up sides of ramekins. Cover with foil.

4.Bake for 15-20 minutes until whites are set but yolks are still a little runny. Sprinkle with chives. Serve with toast soldiers.

If desired, add halved cherry tomatoes to the dish and sprinkle with a little grated cheddar cheese before baking.

Note

Jennene Plummer