Baked salmon & eggs

Baked salmon & eggs

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 10 mins - 15 mins

Skill level

Easy

Servings

Serves 6

Do something different with your eggs and smoked salmon by baking into a bread roll for an extra special brunch

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
238
protein
15g
carbs
22g
fat
10g
saturates
4g
fibre
1g
sugar
1g
salt
2g

Ingredients

  • 6 crusty white rolls (poppy seed ones look lovely)
  • 25g butter, melted
  • 6 slices smoked salmon or gravadlax
  • 6 medium eggs
  • a few snipped chives

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/160C fan/gas 4. Slice off the top of each roll, then gently remove the bread inside until there is a hole large enough to accommodate a slice of salmon and an egg. Arrange the rolls on a baking sheet, reserving the tops. (If you like, whizz the middles into crumbs and keep in the freezer for another recipe.)
  2. Brush the inside and edges of the rolls with a little melted butter, then arrange a slice of salmon inside each one. Crack an egg into each and season. Bake for 10-15 mins or until the eggs are cooked to your liking. Scatter with snipped chives. Toast the tops, brush with the remaining butter, then cut into soldiers and use to dip into eggs.

Recipe from Good Food magazine, April 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
saiz's picture

Delicious. Differently be making again.

annad123's picture

Lovely recipe! I replaced the salmon with ham but it still worked perfectly. I wasn't paying enough attention and ended up overcooking the eggs but the roll wasn't burned at all.

tombisan's picture

Made this for boxing day breakfast. It tasted gorgeous, very rich so only one was needed per person with a few fried tomatoes and mushrooms on the side. A healthy option to bacon and sausages! I agree with other comments on here though, I had no problem with a large egg, just made sure there was enough space, but judging the cooking time was really hard as the exposed top of the egg cooks really quickly and the middle is shielded by the roll and salmon. I must have been lucky, got them out after about 25 minutes and only one was a little undercooked. The rolls were very crunchy but because I had scooped a lot of the inside out it was thin enough not to matter much. Would definitely give it another try

suzanne3d's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Didn't really work, egg took far longer to cook and by that time the roll was solid.

brenwilson's picture

This looks a great idea fora brunch or even a substantial starter. Might also work with parma ham in place of the salmon

bluewings2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Presentation is excellent, so nice to make for overnight guests. I made a bit of a mess getting the egg into the hole though! I wasn't sure if I enjoyed it myself, but my partner was a big fan and wolfed down 3!

sophiebeynon's picture

This was a fantastic recipe but I definitely agree that you need a medium egg at the very most. Tried with large eggs the first time and ended up in a mess! Also tried this with ham in place of the salmon for the children which they loved. Will be making this again for sure.

elaines's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Such a clever & easy idea. Need to use a medium egg - large one was too big!

iainp999's picture

Maybe I put too much egg in, but took much, much longer to bake than stated!

Questions

Tips