Enjoy a delicious breakfast with this baked eggs recipe with smoked salmon and fresh dill. Serve atop a rustic bread and savor the flavors. Best eaten outside.
butter, for greasing
8 large eggs
8 slices smoked salmon, cut into thin strips
¾ cup (6 fl oz/180 ml) heavy cream salt and freshly cracked pepper
fresh dill, snipped into small pieces, for garnish
toasted bread, for serving
Preheat the oven to 325°F (165°C). Grease 4 small ramekins or ovenproof baking cups with butter. Crack 2 eggs into each ramekin. Divide the smoked salmon evenly among the ramekins and top with equal portions of the cream and salt and pepper to taste. Gently stir the contents of each ramekin, being careful not to break the yolks. Bake the eggs for 12–15 minutes, or until the egg has firmed. Top the ramekins with dill pieces, and serve hot with toasted bread.
Reprinted with permission from “Summer Food.” Photography by Jim Hensley & Nina Dreyer Hensley. Copyright 2014 by Weldon Owen Inc.
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