Food + Recipes

Baked Eggs with Smoked Salmon

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May 14, 2010

Baked to perfection and garnished with smoked salmon, capers and fresh dill, this dish is an easy, unexpected way to make eggs for a crowd. Plus, they’re made in individual ramekins, making them sweet, charming and perfect for a self-serve buffet setup.

Baked Eggs with Smoked Salmon
Prep time: 10 minutes
Cook time: 12-14 minutes

INGREDIENTS
Butter, softened
Salt and pepper, to taste
2 eggs
1 teaspoon heavy cream (or half and half)
1 tablespoon smoked salmon, chopped
1 teaspoon red onion, finely chopped
1/2 teaspoon capers, drained
1 teaspoon fresh dill, chopped
1/4 teaspoon lemon zest

*This recipe makes one serving. When gathering your ingredients, multiply each item by the number of guests attending your brunch so you can prepare an individual ramekin for each person.

INSTRUCTIONS

Preheat oven to 350°F. Butter the inside of a 3/4-cup ramekin or custard cup, then lightly sprinkle the buttered surface with salt and pepper.
Crack both eggs into ramekin, careful not to break the yolks. Drizzle with heavy cream and season with additional pepper.
Bake in oven 12 minutes for slightly soft centers, or 13-14 minutes for firmer yolks.
Remove from oven and let stand 2 minutes (the egg will continue to cook as it stands). Top with salmon, red onion, capers, dill and lemon zest. Place ramekin on a serving plate and serve warm.

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