Eggs with salmon, baked in the oven
1 serving
20 minutes
Baked eggs with salmon is an exquisite dish of European cuisine that combines the creaminess of the sauce, the rich flavor of lightly salted salmon, and the creamy texture of baked eggs. Historically, such dishes emerged in European gastronomic traditions as variations of the classic breakfast using simple yet nutritious ingredients. Baking in the oven gives the dish a unique velvety consistency, while added mozzarella cheese enhances its tenderness. A light aroma of basil and greens adds freshness, and a pinch of salt and black pepper reveals depth of flavor. This dish is perfect for morning enjoyment or a light dinner, offering gourmets a harmony of flavors and refined presentation.
1
Grease the molds with butter, fill them with the filling. Pour cream over the filling — a couple of tablespoons.
- Butter: 50 g
- Lightly salted salmon: 50 g
- Cream: 50 ml
2
We crack the eggs - two per serving, add salt, and pour a couple of spoons of cream on top.
- Chicken egg: 2 pieces
- Salt: pinch
- Cream: 50 ml
3
Place molds in the baking dish and pour hot water, about halfway. Send to a preheated oven at 180 degrees until ready (about 10 minutes).
- Cream: 50 ml