Smoked salmon and sour cream baked eggs
Smoked salmon and sour cream baked eggs are a luxurious breakfast option that combine creamy sour cream with smoky salmon, sweet peas, and sharp red onion. This simple baked dish delivers rich flavors and can be prepared in individual ramekins or a single baking dish.
Cook time 15 min
Prep time 5 min
Ingredients:
1 cup sour cream1/4 red onion
1/3 cup peas
4 oz smoked salmon
4 eggs
Smoked salmon and sour cream baked eggs make for a luxurious yet simple breakfast or brunch option. This dish combines the creamy texture of sour cream with the smoky flavor of salmon, complemented by the sweetness of peas and the sharpness of red onion. Follow these steps to create a delightful meal that will impress your guests and treat your taste buds.
Instructions:
Preheat your oven to 375°F (190°C).
- Finely chop the 1/4 red onion.
- Tear the smoked salmon into small, bite-sized pieces.
- Take four small ovenproof ramekins or a single ovenproof baking dish.
- Evenly distribute the 1/3 cup of peas and the chopped red onion across the ramekins or in the baking dish.
- Divide the torn pieces of smoked salmon equally among the ramekins or spread across the baking dish on top of the peas and onions.
- Spoon 1/4 cup of sour cream into each ramekin or, if using a single dish, spoon all the sour cream evenly over the salmon, peas, and onions.
- Carefully crack an egg into each ramekin or, if using a single dish, evenly space out the eggs over the sour cream mixture.
- Lightly season each egg with a pinch of salt and pepper, keeping in mind the smoked salmon is already salty.
- Place the ramekins or baking dish into the preheated oven.
- Bake for about 12-15 minutes, or until the egg whites are set but the yolks are still a bit runny. For firmer yolks, you may bake a few minutes longer.
- If desired, garnish with fresh dill or parsley.
- Serve immediately, either in the ramekins or carefully spooned from the baking dish onto plates.
Cooking smoked salmon and sour cream baked eggs is an easy yet impressive dish that enhances simple ingredients with complex flavors. The combination of creamy, smoky, sweet, and savory elements creates a unique and satisfying experience. Whether you're hosting a brunch or just treating yourself, this recipe is sure to be a hit.
Smoked salmon and sour cream baked eggs FAQ:
Bake the eggs in a preheated oven at 375°F (190°C) for about 12-15 minutes. The egg whites should be set, while the yolks remain slightly runny. If you prefer firmer yolks, you can extend the baking time by a few minutes.
Yes, you can substitute sour cream with Greek yogurt or crème fraîche for a similar creamy texture. However, note that the flavor will change slightly.
Leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Reheat in the oven or microwave until warmed through. Note that the texture may change upon reheating.
Use small ovenproof ramekins, ideally around 6-8 ounces each. Alternatively, you can use a single medium-sized ovenproof baking dish if you prefer to bake it all together.
While the dish is best served fresh, you can prepare the ingredients in advance and assemble it just before baking. This helps maintain the freshness and texture.
Cooking Tips:
- For a more intense smoky flavor, consider using double-smoked salmon.
- Ensure your oven is properly preheated to guarantee even cooking.
- Feel free to add a sprinkle of fresh dill or chives for an extra touch of freshness.
- Serve with a side of crusty bread or toast to soak up the creamy sauce.
- If you prefer a firmer yolk, bake the eggs a little longer until they reach your desired consistency.
Nutrition Facts
2 ServingsCalories 460kcal
Protein 27g
Carbohydrates 10g
Fiber 1.19g
Sugar 6g
Fat 36g
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