One of the first things my husband and I bonded over was our love of breakfast. On a memorable visit to his hometown of Montreal (years ago) we used to visit Eggspecation almost daily and linger over enormous plates of french toast with bacon and scrambled eggs, french orange juice and endless cups of coffee. Lingering over breakfast and two young children are virtually mutually exclusive – our solution is to have breakfast for lunch on weekends. Not quite the same, I will grant you that, but on the plus side you can eat more (unless your son decides your food tastes amazing whereas his doesn’t, even though it is the same food).
Since it just so happens to be British Egg Week and Sainsbury’s asked me to spread the word about their pledge to use cage free eggs in all their own brand products I have a very easy and incredibly tasty egg recipe to share. It’s great for breakfast but filling enough for a light lunch and altogether awesome.
Baked eggs with salmon & goat's cheese
Ingredients
- 2 small rolls of bread
- baguettes or sourdough rolls etc. I used Sainsbury's White Pave
- 4 medium free range eggs
- 60 g | 2oz smoked salmon chopped small
- 60 g | 2oz goat's cheese chopped or crumbled into small pieces
- 60 ml | 2oz single cream
- 1 tbsp finely chopped flat-leaf parsley
- 2 tsp finely chopped dill
- dash tabasco
- 1 tbsp butter
- salt and pepper to season
Instructions
- Preheat the oven to 180C (350F). Line a heavy tray with greaseproof paper.
- Slice into the bread rolls and remove most of the bread keeping the crust intact.
- Crack the eggs into a bowl and add all the ingredients. Lightly whisk with a fork until combined.
- Carefully fill the bread boats with the egg mixture about 3/4 of the way up - the eggs will puff up as they bake and you want to avoid leaks.
- Bake for 20 minutes keeping an eye on the bread so that it doesn't brown too much (cover with foil if it does).
- Take out of the oven and rub some butter on the bread crust. Return to the oven for another 5-10 minutes or until the egg is set in the middle.
- Cool for 5 minutes, season with salt and pepper and serve warm.
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Ann Robinson says
October 14, 2014 at 12:08 pmThis looks great and so easy to make
Sam Williams says
October 12, 2014 at 9:59 amJust cooked this – absolutely fantastic!
Kristi @ Inspiration Kitchen says
October 11, 2014 at 12:34 pmWow – this looks amazing! I could totally be down with having this for breakfast! Pinned!
paulsfoodworld.com says
October 11, 2014 at 11:17 amThis looks and sounds so delicious. Lovely and simple idea
Thalia @ butter and brioche says
October 11, 2014 at 9:44 amI have never stuffed little breads like this before! What a delicious idea.. I love smoked salmon so I can definitely see myself making the recipe soon!
Millie | Add A LIttle says
October 11, 2014 at 7:01 amThis looks amazing Lucy – I love the idea of baking in bread!
Lucy Parissi says
October 11, 2014 at 9:16 amThe bread gets all crispy and it is just so crunchy to bite into!
Lucy Allen says
October 10, 2014 at 4:25 pmThat looks ridiculously tasty, must try this
Sarah | Broma Bakery says
October 10, 2014 at 1:34 pmThis looks INSANE! Smoked salmon is my faaaaave
belleau kitchen says
October 10, 2014 at 1:00 pmthis is an utterly beautiful idea. I LOVE it and I will be stealing this for our breakfast this weekend. Absolutely brilliant!
Laura Denman says
October 10, 2014 at 11:52 amThese remind me a bit of a Charlotte or a flan, but without needing to layer the bread or the make the pastry s now I really want to try them – they look delicious and so easy and quick. I'd put one with some salad or baked beans for my dinner. They're a brilliant idea.
Lucy Parissi says
October 10, 2014 at 1:44 pmJust make sure the bread has a sturdy crust! I have made these with pancetta instead of salmon and blue cheese – yuuum!