Name: Baked Eggs with Leeks and Smoked Salmon Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Cuisine: American
Ingredients: 3 cup or white of leek, finely chopped, spring onions; 1/4 stick butter; 3 tbsp single cream; 1/4 cup smoked, roughly chopped salmon; 4 eggs; freshly ground black pepper; to serve brown toast triangles

A rich breakfast dish perfect for seafood lovers. If you’re a fan of salmon, then you’ll really enjoy this delicious baked dish.

How To Make Baked Eggs with Leeks and Smoked Salmon

3 cup spring onions (or white of leek, finely chopped, )
1/4 stick butter
3 tbsp single cream
1/4 cup salmon (smoked, roughly chopped)
4 eggs
black pepper (freshly ground )
brown toast triangles (to serve)

Preheat the oven to 350 degrees.
Heat the butter in a small, heavy-based saucepan. Add in the leek or spring onions, cover the pan and cook very gently, stirring now and then, until softened, around 5 minutes. Arrange four ramekins in a large, deep ovenproof dish and divide the cooked leeks evenly between the ramekins.
Spoon 1 tsp. of cream over the leeks in each ramekin, and season with freshly ground pepper. Pour enough boiling water around the ramekins to come a good 1/2 inch up their sides.
Bake the ramekins in the oven for 5 minutes. Working speedily so that you don't lose too much heat from the ramekins, take them out of the oven, divide the smoked salmon between them, then break an egg into each one.
Trickle one more tsp. of cream over each egg, and season with salt and freshly ground pepper. Return to the oven for 12 minutes until the whites are just set, but the yolks are still runny. Serve immediately with brown toast triangles.

How To Make Baked Eggs with Leeks and Smoked Salmon

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Prep: 15 mins

Cook: 22 mins

Total: 37 mins

Serves:

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Ingredients

3 cup spring onions, or white of leek, finely chopped,
1/4 stick butter
3 tbsp single cream
1/4 cup salmon, smoked, roughly chopped
4 eggs
black pepper, freshly ground
brown toast triangles, to serve

Instructions

Preheat the oven to 350 degrees.
Heat the butter in a small, heavy-based saucepan. Add in the leek or spring onions, cover the pan and cook very gently, stirring now and then, until softened, around 5 minutes. Arrange four ramekins in a large, deep ovenproof dish and divide the cooked leeks evenly between the ramekins.
Spoon 1 tsp. of cream over the leeks in each ramekin, and season with freshly ground pepper. Pour enough boiling water around the ramekins to come a good 1/2 inch up their sides.
Bake the ramekins in the oven for 5 minutes. Working speedily so that you don't lose too much heat from the ramekins, take them out of the oven, divide the smoked salmon between them, then break an egg into each one.
Trickle one more tsp. of cream over each egg, and season with salt and freshly ground pepper. Return to the oven for 12 minutes until the whites are just set, but the yolks are still runny. Serve immediately with brown toast triangles.