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Baked Eggs with Smoked Salmon

Decadent Baked Eggs with Smoked Salmon for Brunch Bliss

Indulge in Baked Eggs with Smoked Salmon, a gluten-free brunch delight that combines rich flavors and elegant presentation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ramekins
  • 2 tablespoons Unsalted Butter Greases ramekins to ensure a non-stick surface; substitute with oil if dairy-free.
  • 2 cups Boiling Water Creates a gentle bain-marie essential for optimal egg cooking.
For the Eggs
  • 4 ounces Smoked Salmon Adds a rich, smoky flavor; feel free to replace with leftover baked salmon.
  • 1/2 cup Crème Fraîche Provides luxurious creaminess; sour cream can be a lighter alternative.
  • 2 tablespoons Fresh Dill Enhances flavor; optional but recommended.
  • 4 large Eggs The star of the recipe; use medium or extra-large if preferred.
  • 1/4 cup Heavy Cream Adds richness; swap with milk for a lighter version.
  • 1/2 teaspoon Kosher Salt Elevates the dish; adjust to taste.
  • 1/4 teaspoon Freshly Ground Black Pepper Adds seasoning; adjust according to preference.
Optional Accompaniments
  • 4 slices Toasted Baguette or Brioche Sticks A perfect pairing with baked eggs.

Equipment

  • Ramekins
  • baking dish

Method
 

Step-by-Step Instructions for Baked Eggs with Smoked Salmon
  1. Preheat your oven to 375°F (190°C) and grease the insides of four ramekins with unsalted butter.
  2. Add approximately 1 oz of smoked salmon to each ramekin, then add a dollop of crème fraîche and sprinkle fresh dill on top.
  3. Crack an egg into each ramekin, drizzle with heavy cream, and season with kosher salt and black pepper.
  4. Place the ramekins in a larger baking dish and pour boiling water until it reaches halfway up the sides of the ramekins.
  5. Bake in the oven for 15 to 20 minutes, aiming for set whites and runny yolks.
  6. Carefully remove the ramekins from the baking dish and serve immediately, garnished with additional dill or chives.

Nutrition

Serving: 1ramekinCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 300mgSodium: 800mgPotassium: 300mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Leftover baked eggs can be stored in an airtight container in the fridge for up to 3 days and reheated gently.

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