Baked Eggs with Smoked Salmon for an Elevated Brunch Bliss

Baked Eggs with Smoked Salmon offers a luxurious brunch experience that's simple to prepare and gluten-free.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 4 ramekins

Course: Breakfast

Cuisine: French

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ramekins

2 Tbsp Unsalted Butter Greases ramekins to prevent sticking.
4 oz Smoked Salmon Can substitute with leftover baked salmon.
1/4 cup Crème Fraîche Can substitute with Greek yogurt.
1-2 Tbsp Fresh Dill Finely chopped; can substitute with chives or parsley.
4 Large Eggs Freshness is key for the best taste.

For the Creamy Finish

2-4 Tbsp Heavy Cream Can substitute with half-and-half.
1 tsp Kosher Salt Essential for seasoning.
1/4 tsp Freshly Ground Black Pepper Can be omitted for a milder flavor.

For Cooking

Boiling Water For the bain-marie.

Equipment

Oven
Ramekins
Baking Dish

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Grease four ramekins generously with unsalted butter and arrange them in a baking dish.
In each ramekin, layer 1 ounce of smoked salmon, 1 tablespoon of crème fraîche, and a sprinkle of dill. Crack one large egg into each ramekin and drizzle with heavy cream. Season with salt and pepper.
Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 15-20 minutes until the egg whites are set but yolks remain runny.
Remove the ramekins from the oven, let cool for a few minutes, and serve warm with toasted baguette or brioche sticks.

Nutrition

Serving: 1ramekinCalories: 300kcalCarbohydrates: 5gProtein: 18gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 600mgPotassium: 300mgSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

This recipe is gluten-free and perfect for impressing guests.

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