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

Dip generously buttered toast into the oozy yolks of these decadent hot-smoked salmon baked eggs. We’ve spiked them with horseradish to cut through the richness but feel free to leave it out if you’re not a fan.

Looking for something a little bit lighter? Try our classic baked eggs cooked in a tomato sauce with greens.


  • Knob of 
  • 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
  • Small handful of parmesan
  • Hot buttered toast, to serve


  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 the creamed 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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