Creamy baked egg and smoked salmon pots recipe
Use up leftover smoked salmon with this indulgent breakfast recipe. Simply bake the salmon, herby crème fraîche, egg and Parmesan in an oven-safe ramekin for 15 minutes and serve with hot buttered toast. See method
Each serving contains
of the reference intake
- Preheat the oven to gas 6, 200°C, fan 180°C. Bring a kettle to the boil. Spread a little butter on a piece of kitchen paper and lightly grease the inside of 4 x 150ml ramekins – your kids can help with this part. Divide the salmon between each.
- In a small bowl, combine the crème fraîche with most of the chives, a little sea salt and some freshly cracked black pepper. Ask your kids to add a spoonful of the mixture to each ramekin.
- Crack an egg into each ramekin, then scatter over the Parmesan and remaining chives (the kids can help with this). Put the ramekins in an ovenproof dish large enough to hold all four. Pour boiling water into the dish to cover the ramekins halfway. Bake for 15-18 mins, or until the whites are set but the yolks are still soft*.
- Remove from the oven and leave to stand for 1-2 mins. Serve with the hot buttered toast.
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*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.