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Baked eggs with hot smoked salmon recipe

5 ratings

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
631kcal 32%
Fat
44g 63%
Saturates
19g 95%
Sugars
9g 10%
Salt
2.8g 47%

of the reference intake
Carbohydrate 15.3g Protein 46.3g Fibre 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.