Baked salmon & eggs

Baked salmon & eggs

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(10 ratings)

Prep: 5 mins Cook: 10 mins - 15 mins


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

  • Healthy

Nutrition: per serving

  • kcal238
  • fat10g
  • saturates4g
  • carbs22g
  • sugars1g
  • fibre1g
  • protein15g
  • salt2g


  • 6 crusty white rolls (poppy seed ones look lovely)
  • 25g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 slices smoked salmon or gravadlax
  • 6 medium eggs
  • a few snipped chives


  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.

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Comments, questions and tips

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15th Mar, 2015
Disaster. My daughter made these for mothers' day. The rolls were hard after the 15 minutes suggested cooking time and the eggs were still completely raw. We then cooked them a bit longer. By the time the eggs had set, the rolls were burnt. I think this recipe needs to specify that the rolls must be very shallow, or the eggs will not cook What a waste of ingredients! .
11th Mar, 2015
I have made this baked in ramekins rather than rolls, with the rolls on the side as I am gluten free, it worked well with medium eggs. I've also tried it with ham too, which was delicious.
Saize's picture
28th Jan, 2014
Delicious. Differently be making again.
annad123's picture
11th Jan, 2014
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.
6th Jan, 2014
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
17th Jul, 2013
Didn't really work, egg took far longer to cook and by that time the roll was solid.
24th Apr, 2013
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
16th Apr, 2013
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!
9th Apr, 2013
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.
1st Apr, 2013
Such a clever & easy idea. Need to use a medium egg - large one was too big!


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