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Baked salmon & eggs

Baked salmon & eggs

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Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal238
fat10g
saturates4g
carbs22g
sugars1g
fibre1g
protein15g
salt2g
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Ingredients

Method

  • STEP 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.)

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2013

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Overall rating

Rating: 4 out of 5.11 ratings
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