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Creamy baked egg and smoked salmon pots recipe

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Use up leftover smoked salmon with this indulgent breakfast recipe. Simply bake the salmon, herby crème fraîche, egg and Parmesan in an oven-safe ramekin for 15 minutes and serve with hot buttered toast. See method

Serves 4
10 mins to prepare and 15 mins to cook
295 calories / serving

Ingredients

butter, for greasing
100g smoked salmon, chopped
150g crème fraîche
2 tbsp chives, chopped
4 eggs
1 tbsp finely grated Parmesan
buttered toast, to serve

Perfect with:

Tesco Finest Premier Cru Brut Champagne
This IWC award-winning Champagne is the perfect accompaniment to Mother’s Day celebrations.

Each serving contains

Energy
1220kj
295kcal 15%
Fat
26g 37%
Saturates
14g 70%
Sugars
1g 1%
Salt
1.7g 29%

of the reference intake
Carbohydrate 1g Protein 15.9g Fibre 0.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Bring a kettle to the boil. Spread a little butter on a piece of kitchen paper and lightly grease the inside of 4 x 150ml ramekins – your kids can help with this part. Divide the salmon between each.
In a small bowl, combine the crème fraîche with most of the chives, a little sea salt and some freshly cracked black pepper. Ask your kids to add a spoonful of the mixture to each ramekin.
Crack an egg into each ramekin, then scatter over the Parmesan and remaining chives (the kids can help with this). Put the ramekins in an ovenproof dish large enough to hold all four. Pour boiling water into the dish to cover the ramekins halfway. Bake for 15-18 mins, or until the whites are set but the yolks are still soft*.
Remove from the oven and leave to stand for 1-2 mins. Serve with the hot buttered toast.

See more Breakfast in bed ideas

*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.