Introduction

This smoked salmon coddled eggs recipe is a luxurious twist on a classic breakfast favorite. Creamy eggs baked gently with smoky salmon, capers, and melted gruyère cheese make for a deliciously rich and satisfying start to your day.

Smoked Salmon Coddled Eggs Recipe - Recipe Image

Ingredients

25-40g butter, melted
6-8 eggs
75-100ml double cream
3-4 tsp capers, drained and rinsed
150-200g hot-smoked salmon, flaked
75-100g gruyère cheese, grated
6-8 slices sourdough

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Brush the insides of six or eight ramekins, or a 25 x 30 cm ceramic pie dish, with the melted butter.
Step 2: Crack one egg into each ramekin or all into the dish, taking care not to break the yolks. Drizzle the double cream evenly over the eggs. Season with salt and pepper.
Step 3: Scatter the drained capers, flaked smoked salmon, and grated gruyère cheese over the eggs. Use the minimum amounts if serving six people.
Step 4: Place ramekins on a baking tray if using, then bake for 10 minutes—12 minutes if using the large dish—until the eggs are just set but the yolks remain runny.
Step 5: While the eggs bake, toast or grill the sourdough slices and cut them into soldiers for dipping.
Step 6: Remove the eggs from the oven and serve immediately with the sourdough soldiers.

Tips & Variations

For extra creaminess, add a small knob of butter on top of each egg before baking.
Swap gruyère for cheddar for a sharper taste or use goat cheese for a tangy twist.
If you prefer less salt, rinse capers thoroughly to reduce their brininess.
Try adding fresh dill or chives on top just before serving for added freshness.

Storage

Smoked salmon coddled eggs are best enjoyed fresh as reheating can make the eggs rubbery. If needed, store leftovers covered in the refrigerator for up to one day and gently warm in a low oven or microwave, watching closely to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold-smoked salmon instead of hot-smoked salmon?

Yes, cold-smoked salmon can be used, but add it after baking to avoid overcooking and maintain its delicate texture and flavor.

What can I substitute for double cream?

If you don’t have double cream, full-fat crème fraîche or heavy cream works well as a substitute, providing similar richness.

Smoked Salmon Coddled Eggs Recipe

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4.4 from 114 reviews

This recipe for smoked salmon coddled eggs combines delicate, lightly baked eggs with rich double cream, savory hot-smoked salmon, salty capers, and melted Gruyère cheese. Served with toasted sourdough soldiers, this elegant dish makes a comforting and luxurious breakfast or brunch option with a perfect balance of creamy, smoky, and tangy flavors.

Author: Bella
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Yield: 6–8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: British

Ingredients

Scale

Primary Ingredients

25–40g butter, melted
6–8 eggs
75–100ml double cream
3–4 tsp capers, drained and rinsed
150–200g hot-smoked salmon, flaked
75–100g Gruyère cheese, grated
6–8 slices sourdough

Instructions

Prepare the Ramekins: Preheat the oven to 200°C (180°C fan) or gas mark 6. Brush the insides of six or eight ramekins—or one 25 x 30cm ceramic pie dish—with the melted butter to prevent sticking and add richness.
Assemble the Eggs: Crack one egg into each buttered ramekin or carefully pour all eggs into the large dish without breaking the yolks. Drizzle 75-100ml double cream evenly over the eggs. Season with salt and freshly ground black pepper to taste. Scatter the rinsed capers, flaked hot-smoked salmon, and grated Gruyère cheese on top.
Bake the Eggs: Place the ramekins on a baking tray if using. Bake in the preheated oven for around 10 minutes if using individual ramekins or 12 minutes if using a large dish. The eggs should be just set with runny yolks and melted cheese.
Toast the Sourdough: While the eggs bake, toast or grill the sourdough slices until golden and crisp. Cut them into ‘soldiers’ (thin strips) for dipping.
Serve: Remove the ramekins or dish from the oven and serve immediately with the toasted sourdough soldiers for dipping into the creamy, smoky eggs.

Notes

Adjust the quantity of ingredients based on the number of servings needed; use minimum amounts for six servings.
Ensure not to break egg yolks when cracking into ramekins for the best texture.
Gruyère cheese can be substituted with other mild melting cheeses such as Emmental or cheddar if preferred.
Capers add a salty tang—rinse well to reduce excess brine.
Sourdough soldiers add a crunchy texture perfect for dipping; other bread types can also be used.

Keywords: smoked salmon eggs, coddled eggs, breakfast recipe, brunch, baked eggs, sourdough soldiers, creamy eggs, smoked salmon