Baked eggs with hot-smoked salmon and herbs

Baked eggs with hot-smoked salmon and herbs
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 25 min

Imagine dunking hot buttered toast into the yolk of these creamy, decadent eggs baked with hot-smoked salmon and parmesan.

Ingredients

  • Knob of 
butter
  • 1 finely chopped onion
  • 2 tbsp creamed horseradish
  • 200ml double cream
  • 
200g hot smoked salmon, flaked
  • A small handful of 
chopped fresh parsley
  • Juice of 1 lemon
  • 4 medium free-range eggs
  • Parmesan
  • Hot buttered toast, to serve

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a saucepan, then add the chopped onion and fry for 5-8 minutes until soft. Turn off the heat and add thecreamed horseradish, double cream, hot smoked salmon, chopped parsley and lemon juice.
  2. Season to taste, then divide the mixture evenly among 4 small ovenproof dishes. Make an indentation in each mixture with the back of a spoon, then crack 1 egg into each. Grate over parmesan, loosely cover with foil, then bake in the oven for 20 minutes.
  3. Remove the foil and return to the oven for another 5 minutes until the egg white has set. Serve straightaway with hot buttered toast.

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