Saturday, 3 August 2013

Baked Salmon and Eggs

This was a lovely inventive breakfast, a bit of a different way of doing smoked salmon and eggs! My egg was too large and tipped over the side of the roll, so you definitely need a medium egg. I served it with fried mushrooms and salad.

Baked Salmon and Egg (from Good Food Magazine April 2013)
(Serves 1)
1 crusty white roll
1 slices smoked salmon
1 medium eggs
a few snipped chives
Preheat oven to 180C.

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.

Brush the inside and edge of the roll with a little butter, then arrange a slice of salmon inside. Crack an egg into it 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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