Smoked Salmon Coddled Eggs Recipe
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.
- 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
Find it online: https://bitesizedbenny.com/smoked-salmon-coddled-eggs-recipe/
