Baked eggs with hot smoked salmon recipe
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.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 631 calories / serving
Ingredients
- 300g (10oz) Tenderstem broccoli
- 30g butter
- 30g flour
- 500ml (17fl oz) semi-skimmed milk
- 100ml double cream
- 2 tsp creamed horseradish
- small bunch chives, snipped
- 2 x 180g packs hot smoked salmon, flaked
- 8 eggs
Each serving contains
- Energy
- 2630kJ 631.0kcal
- Fat
- 44g
- Saturates
- 19g
- Salt
- 2.8g
- Sugars
- 9g
of the Reference intake
Carbohydrate 15.3gProtein 46.3gFibre 2.4g
Method
- 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.
- See more Easy weeknight recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
