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The starter, Chic bistro

Smoked salmon baked eggs

Smoked salmon baked eggs make a starter for 6 that you prep in the morning and bake right before serving, with only 20 minutes of active work. The ramekins get lined with smoked salmon and cream ahead of time, and only the baking happens at the last minute. It's an easy recipe, about €2.60 per person, and the key is pulling the eggs out while the yolk is still runny.

A creamy baked egg wrapped in smoked salmon and chives, with toasted soldiers for dipping.

Smoked salmon baked eggs
For
6 people
Work
20 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.60
Calories per person
310 kcalcalculated by Kiloach, your weight coach

Under a thin set white, the yolk spills into warm cream and smoked salmon that has perfumed the egg as it baked. Fresh chives and a little lemon zest brighten the whole thing, and toasted soldiers are there to make sure nothing gets left behind in the ramekin.

This is a bistro style starter, simple enough for anyone who doesn't host often, and it works just as well for a dinner party as for a family Sunday lunch. Serve it in winter or spring, ahead of a main course that needs more attention, since most of the work is done in the morning.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps
  4. When it's time to serve 1 step, 9 min

In the morning, line the ramekins with smoked salmon, add the cream and lemon zest, then cover and chill. Right before guests arrive, preheat the oven, set up the water bath and toast the soldiers. At serving time, crack in the eggs and bake for nine minutes, so you reach the table with a set white and a still runny yolk.

The ingredients

6 people

Fish counter

  • Smoked salmon 180 g

Dairy

  • Eggs 6
  • Heavy cream 18 cl
  • Butter 20 g

Fruits and vegetables

  • Chives 0.5 bunch
  • Lemon 1

Bakery

  • Sandwich bread 8 slices

Pantry

  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Fish, Lactose, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Butter six ramekins and line them with smoked salmon, keeping a few pieces aside.

    Cut even strips for a neat rosette pattern.

  2. Add a spoonful of cream to each ramekin with a little lemon zest, then cover with plastic wrap and chill.

    Don't add salt, the smoked salmon is already salty.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the ramekins out of the fridge, preheat the oven to 180°C and set up a water bath.

    Heat the water bath ahead of time so the eggs bake faster.

  2. Cut the sandwich bread into soldiers and toast them.

    Trim off the crust first for thinner soldiers.

When it's time to serveThe final touches, right in front of your guests.

  1. Crack an egg into each ramekin, bake in the water bath until the white is set and the yolk still runny, then sprinkle with chives. 9 min

    When you gently shake the ramekin, the white should no longer wobble.

Our tips to get it right

  • Use the freshest eggs you can find, that's what gives you a white that holds together and a yolk that stays nicely domed as it bakes.
  • Save a few slices of smoked salmon to lay on top just before baking, so it doesn't overcook and turn dry.
  • Check each ramekin individually while baking, timing can vary slightly depending on egg size and ramekin thickness.

The variations

  • Swap the smoked salmon for smoked trout, which is milder and changes the flavor slightly without changing the technique.
  • For a fish free version, line the ramekin with sautéed spinach and a little grated Comté instead of the salmon.
  • For kids, skip the lemon zest and serve with buttered soldiers instead of plain toasted ones.

What to serve it with

  • A glass of crisp dry white wine
  • A baby greens salad with walnut oil
  • A fish or poultry main course after

Storage

The morning prep, without the egg, keeps covered in the fridge for up to 24 hours. Once baked, the egg should be eaten right away, it doesn't keep in the fridge or freezer.

Questions about this recipe

Can you bake these eggs without a water bath?

The water bath is the best method, it spreads the heat gently and keeps the white from turning rubbery. Without it, the egg cooks too fast on the edges before the center sets.

How do you know when the baked egg is done?

Gently shake the ramekin, the white should no longer wobble while the yolk still moves slightly. If you prefer a firmer yolk, bake for two or three more minutes.

What kind of smoked salmon works best here?

Thin, pliable slices of smoked salmon line the ramekin more easily than thick pieces. Regular smoked salmon works fine, there's no need for a premium cut in a baked recipe like this.

How should you serve baked eggs at the table?

Serve directly in the ramekin, set on a small plate with the soldiers alongside. A bit of freshly snipped chives added at the last minute adds a nice touch of color.

Can a smoked salmon baked egg be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a smoked salmon baked egg?

Allow 45 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "easy".

How many calories are in a smoked salmon baked egg?

About 310 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a smoked salmon baked egg cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, fish, lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

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