Baked Eggs with Smoked Salmon

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Baked Eggs with Smoked Salmon

For a delicious midweek meal that’s full of flavour, fresh ingredients and can be ready in just 30 minutes, try this easy baked egg dish. It’s packed with vibrant Tenderstem broccoli, double cream and hot smoked salmon, and is sure to please.

300g (10oz) Tenderstem broccoli
30g (1 1/4oz) butter
30g (1 1/4oz) flour
500ml (17fl oz) semi-skimmed milk
100ml (3 1/2fl oz) double cream
2 tsp creamed horseradish
small bunch chives, snipped
2 x 180g packs hot smoked salmon, flaked
8 eggs


Preheat the oven to gas 6, 200°C, fan 180°C. Blanch the broccoli in a pan of boiling water for 2 minutes, then drain and refresh under cold water. Slice the stems, keeping the heads whole. Divide between 4 ovenproof dishes.

Melt the butter in a pan. Add the flour, cook for 1 minute, then gradually pour in the milk, stirring until the mixture comes together in a thick, white sauce. Stir in the cream, horseradish and chives; season well.

Scatter the salmon around the broccoli, then pour over white sauce. Crack the eggs into a bowl one at a time. Remove a little of the white and discard. Add 2 eggs to each dish.

Cover with foil and bake for 12-14 minutes, until the whites are set and the yolks are still soft. Leave to stand for 2 minutes; serve.

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