Baked eggs make for the most effortless breakfast; the oven does all of the work, and once you get familiar with your oven settings, you’re guaranteed perfect eggs every time. Play around with finding the perfect spot to place your ramekins in the oven so they don’t overcook. Remove the eggs from the oven once the whites are just set but the yolks are still runny- the eggs will continue to cook in the hot ramekin.
This morning, I’ve popped some smoked salmon over my baked eggs, and added a generous handful of fresh dill and spring onions and a big squeeze of lemon. I’ve used full cream milk to add a bit of creaminess to the eggs, but if you’re after something a little richer, use creme fraiche instead. Be sure to have some crusty bread on hand, you’ll want to mop up every last bit.
Baked Eggs with Smoked Salmon
- 10 g butter
- 4 large eggs
- 1 tbsp full cream milk
- 1 tbsp spring onions- finely sliced
- 1 tbsp fresh dill- roughly chopped
- 70 grams smoked salmon or trout
- 1-2 tsp lemon juice
- Pre-heat the oven to 200°C
- Brush 2 ramekins with butter and place them on a baking tray. Crack 2 eggs and ½ tbsp of full cream milk to each ramekin. Sprinkle with salt and pepper
- Bake until the egg whites are just set and the yolk is still runny- roughly 12-15 minutes
- Allow to cool for 5 minutes, then add smoked salmon into each ramekin.
- Scatter with chopped spring onions and dill, and add a squeeze of fresh lemon juice on top
- Serving suggestions- serve with a slice of crusty bread, or grilled vegetables