Dip generously buttered toast into the oozy yolks of these decadent hot-smoked salmon baked eggs. We’ve spiked them with horseradish to cut through the richness but feel free to leave it out if you’re not a fan. From “Delicious Magazine”
Serves 4
A knob of
butter (the size of your thumb)
1 finely chopped onion
2 tbsp creamed horseradish
7 fl oz (200mls) double cream
7 oz (200g) hot smoked salmon, flaked
A small handful of
chopped fresh parsley
Juice of 1 lemon
4 medium free-range eggs
Small handful of grated parmesan cheese
Hot buttered toast, to serve
Heat the oven to 400F.
Melt the butter in a saucepan, then add the chopped onion and fry for 5-8 minutes until soft. Turn off the heat and add the creamed horseradish, double cream, hot smoked salmon, chopped parsley and lemon juice.
Season to taste, then divide the mixture evenly among 4 small ovenproof dishes. Make an indentation in each mixture with the back of a spoon, then crack 1 egg into each. Grate over parmesan, loosely cover with foil, then bake in the oven for 20 minutes.
Remove the foil and return to the oven for another 5 minutes until the egg white has set. Serve straightaway with hot buttered toast.