Baked eggs with salmon & goat's cheese
User Reviews
0.0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
2
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Course
Breakfast
Baked eggs with salmon & goat's cheese
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These baked egg boats with salmon and goat's cheese are perfect for brunch or light lunch. Delicious and super easy!
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Ingredients
- 2 small rolls of bread
- baguettes or sourdough rolls etc. I used Sainsbury's White Pave
- 4 medium free range eggs
- 60 g | 2oz smoked salmon chopped small
- 60 g | 2oz goat's cheese chopped or crumbled into small pieces
- 60 ml | 2oz single cream
- 1 tbsp finely chopped flat-leaf parsley
- 2 tsp finely chopped dill
- Dash Tabasco
- 1 tbsp butter
- Salt and pepper to season
Instructions
- Preheat the oven to 180C (350F). Line a heavy tray with greaseproof paper.
- Slice into the bread rolls and remove most of the bread keeping the crust intact.
- Crack the eggs into a bowl and add all the ingredients. Lightly whisk with a fork until combined.
- Carefully fill the bread boats with the egg mixture about 3/4 of the way up - the eggs will puff up as they bake and you want to avoid leaks.
- Bake for 20 minutes keeping an eye on the bread so that it doesn't brown too much (cover with foil if it does).
- Take out of the oven and rub some butter on the bread crust. Return to the oven for another 5-10 minutes or until the egg is set in the middle.
- Cool for 5 minutes, season with salt and pepper and serve warm.
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