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Fish, Classics and bistro fare

Baked eggs with smoked salmon and toast soldiers

Baked eggs with smoked salmon are eggs cooked in a water bath over a bed of cream and smoked salmon, served with toast soldiers for dipping. This recipe serves 4, takes 25 minutes, is rated very easy, and costs about €3.00 per person. The key is pulling the ramekins out while the white is just set, the yolk finishes cooking on its own.

Tonight, we're treating ourselves to baked eggs, cooked right in their ramekin on a bed of cream and smoked salmon, with toast soldiers on the side.

Baked eggs with smoked salmon and toast soldiers
Total time
25 min
Difficulty
Very easy
Cost per person
€3.00
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Baked eggs are the kind of dish that comforts without any fuss, a white barely holding together around a yolk still runny, sitting on a bed of warm cream and smoked salmon that flavors the whole ramekin. Cooking them gently in a water bath gives a silky texture, nothing like the dry result you sometimes get from direct oven heat. Lemon and chives add just enough brightness to wake up the dish without overpowering it.

This is the weeknight dinner that saves you when there's leftover smoked salmon in the fridge, but it's also the dish you can serve to guests at the last minute without worrying about the result. Kids love dunking their toast soldiers into the yolk, while adults appreciate a dish that needs no watching and no special technique. It's the kind of recipe worth keeping on hand for nights when you're out of ideas.

The ingredients

4 people

Dairy

  • Eggs 8
  • Heavy cream 20 cl
  • Butter 20 g

Fish counter

  • Smoked salmon 150 g

Fruits and vegetables

  • Chives 1 bunch
  • Lemon 1

Bakery

  • Sandwich bread 8 slices

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Fish, Gluten

The step by step recipe

  1. Preheat the oven to 180°C and butter four ramekins.

    Butter them generously, the eggs will unmold and eat better.

  2. Spoon a little cream into the bottom of each ramekin and add strips of smoked salmon.

    Save a little salmon for garnish.

  3. Crack two eggs into each ramekin, season lightly with salt and pepper.

    Crack each egg into a cup first to avoid any shell pieces.

  4. Place the ramekins in a dish filled halfway with hot water and bake. 12 min

    This water bath keeps the eggs from cooking too fast.

  5. Toast the bread slices, cut them into soldiers, and serve with chives and a squeeze of lemon. 3 min

    Rub the toast soldiers with garlic for extra flavor.

Our tips to get it right

  • Use porcelain ramekins rather than glass ones, they handle the water bath heat better and cook more evenly.
  • Start checking doneness at the 10 minute mark, timing varies depending on ramekin size and oven strength, so watch them rather than relying strictly on the timer.
  • If you don't have a dish large enough for the water bath, a deep baking dish filled with hot water works just as well.

The variations

  • Swap the smoked salmon for cooked bacon bits or sliced mushrooms for a more budget friendly version.
  • For a vegetarian version, keep the cream and add wilted spinach or sun dried tomatoes instead of the salmon.
  • For kids in a hurry, mix a little grated cheese into the cream and cut the toast soldiers thinner so they dip more easily into the yolk.

What to serve it with

  • A simple green salad with lemon
  • A light vegetable soup starter
  • A warm tea or herbal infusion

Storage

Baked eggs are best eaten right away, a runny yolk doesn't hold up well once cooled. If you have leftovers, cover the ramekins and refrigerate for up to 1 day, then reheat gently in a water bath, though the texture won't be quite the same.

Questions about this dish

Can you make baked eggs ahead of time?

You can prepare the cream and salmon base in the ramekins ahead and keep them chilled. Crack the eggs only right before baking, otherwise the yolk overcooks and loses its runny center.

Can you freeze baked eggs?

No, freezing doesn't work well here, the cream and egg white separate and turn grainy once thawed. It's best to make this dish just before serving.

What can you use instead of smoked salmon?

Diced cooked ham or crispy bacon bits work really well as a substitute. You can also try another smoked fish, like smoked trout.

How do you know the eggs are done without removing them from the oven?

Watch the white through the oven door, it should look just set and still slightly glossy in the center. The yolk should still appear raised and glossy, a sign it's still runny inside.

How long does it take to make baked eggs with smoked salmon and toast soldiers?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in baked eggs with smoked salmon and toast soldiers?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked eggs with smoked salmon and toast soldiers cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, fish, gluten. Always check the labels of the products you buy.

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