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Baked eggs with salmon & goat’s cheese

October 10, 2014 by Lucy Parissi 12 Comments

18 shares
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These baked egg boats with salmon and goat’s cheese are perfect for brunch or light lunch. Delicious and super easy! 
Baked egg boats with salmon and goat's cheese - perfect for breakfast or lunch.

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 egg boats with salmon and goat's cheese - perfect for breakfast or lunch.
Baked egg boats with salmon and goat's cheese - perfect for breakfast or lunch.
Baked egg boats with salmon and goat's cheese - perfect for breakfast or lunch.

Baked eggs with salmon & goat's cheese

Lucy Parissi | Supergolden Bakes
These baked egg boats with salmon and goat's cheese are perfect for brunch or light lunch. Delicious and super easy!
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Course: Breakfast / Brunch
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2

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.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

 

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Comments

  1. Ann Robinson says

    October 14, 2014 at 12:08 pm

    This looks great and so easy to make

    Reply
  2. Sam Williams says

    October 12, 2014 at 9:59 am

    Just cooked this – absolutely fantastic!

    Reply
  3. Kristi @ Inspiration Kitchen says

    October 11, 2014 at 12:34 pm

    Wow – this looks amazing! I could totally be down with having this for breakfast! Pinned!

    Reply
  4. paulsfoodworld.com says

    October 11, 2014 at 11:17 am

    This looks and sounds so delicious. Lovely and simple idea

    Reply
  5. Thalia @ butter and brioche says

    October 11, 2014 at 9:44 am

    I 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!

    Reply
  6. Millie | Add A LIttle says

    October 11, 2014 at 7:01 am

    This looks amazing Lucy – I love the idea of baking in bread!

    Reply
    • Lucy Parissi says

      October 11, 2014 at 9:16 am

      The bread gets all crispy and it is just so crunchy to bite into!

      Reply
  7. Lucy Allen says

    October 10, 2014 at 4:25 pm

    That looks ridiculously tasty, must try this

    Reply
  8. Sarah | Broma Bakery says

    October 10, 2014 at 1:34 pm

    This looks INSANE! Smoked salmon is my faaaaave

    Reply
  9. belleau kitchen says

    October 10, 2014 at 1:00 pm

    this is an utterly beautiful idea. I LOVE it and I will be stealing this for our breakfast this weekend. Absolutely brilliant!

    Reply
  10. Laura Denman says

    October 10, 2014 at 11:52 am

    These 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.

    Reply
    • Lucy Parissi says

      October 10, 2014 at 1:44 pm

      Just make sure the bread has a sturdy crust! I have made these with pancetta instead of salmon and blue cheese – yuuum!

      Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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