With Fall finally settling in comfort breakfasts are happening a little more regularly on the few leisurely Sunday mornings we have around here.
Baked eggs was just not a dish either of us had much exposure to before a stay at Abeja Vineyards for our 10th anniversary a few years back. But now it's one that brings both comfort and warmth to the mornings we have the opportunity to enjoy them.
We decided to kick it up a bit on this late, loungey kind of morning. Our patio herb garden was overgrown with basil that needed to put to use and we had some wonderful smoked salmon left over that was also screaming to be cooked with some eggs.
We decided to open some of our favorite sparkling wine, Sofia, to enjoy on our slow kind of kick off of the day.
Although baked eggs aren't exactly difficult they do involve a few steps that take some attention.
First I chopped the basil and grated some parm and added some minced garlic.
Into two ramekins I added cream and butter and broiled until brown and bubbly.
Carefully sprinkle with salmon,
then add the eggs being mindful not to break the yolks add plenty of salt & pepper.
Then sprinkle with the herb, garlic and cheese mixture.
Broil again for 5-6 minutes until eggs are almost cooked.
So creamy, savory and wonderful.
Salmon & Herb Baked Eggs
- 1/4 teaspoon minced fresh garlic
- 1/2 teaspoon minced fresh basil
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan
- 1/4 cup roughly chopped smoked salmon
- 4 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Sea salt and freshly ground black pepper
- Toasted crusty bread for serving
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, basil parsley, and Parmesan and set aside. Carefully crack 2 eggs into each of 2 small bowls without breaking the yolks.
Place 2 individual ramekins on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Sprinkle each with the chopped salmon. Quickly, but carefully, pour 3 eggs into each ramekin and the basil & parsley mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.