Name: Baked salmon & eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: British
Ingredients: 6 crusty white rolls (poppy seed ones look lovely); 25g butter melted; 6 slices smoked salmon or gravadlax; 6 medium eggs; a few snipped chives

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Baked salmon & eggs

Baked salmon & eggs

Good Food team

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Serves 6

Easy

Prep: 5 mins

Cook: 10 mins - 15 mins

A star rating of 4 out of 5.14 ratingsRate

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Do something different with your eggs and smoked salmon by baking into a bread roll for an extra special brunch

Nut-free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Citrus-cured salmon gravadlax

A star rating of 4.6 out of 5.7 ratings

Creamy mango & coconut smoothie

A star rating of 4.9 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

6 crusty white rolls

(poppy seed ones look lovely)
25g butter

melted
6 slices smoked salmon

or gravadlax
6 medium eggs
a few snipped chives

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Nutrition: per serving

kcal341

low
fat15g
saturates5g
carbs26g
sugars2g

low
fibre1g
protein24g

high
salt2.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Slice off the top of each roll, then gently remove the bread inside until there is a hole large enough to accommodate a slice of salmon and an egg. Arrange the rolls on a baking sheet, reserving the tops. (If you like, whizz the middles into crumbs and keep in the freezer for another recipe.)
step 2

Brush the inside and edges of the rolls with a little melted butter, then arrange a slice of salmon inside each one. Crack an egg into each and season. Bake for 10-15 mins or until the eggs are cooked to your liking. Scatter with snipped chives. Toast the tops, brush with the remaining butter, then cut into soldiers and use to dip into eggs.

Recipe from Good Food magazine, April 2013

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A star rating of 4 out of 5.14 ratings

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