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Baked Egg with Smoked Salmon, Ham or Mushrooms

Baked Egg with Smoked Salmon, Ham or Mushrooms

A quick baked egg for breakfast or brunch, with smoked salmon, ham or mushrooms tucked under a soft-set white and runny yolk.

17 mins total for first methodServes 1Oven
Ingredients ↓Method ↓

Ingredients

Method

10 mins prep7 mins cook17 mins total

  1. Heat the oven to 220°C (200°C fan). Grease a small, shallow ovenproof dish with the butter.

  2. Add the smoked salmon, ham or sautéed mushrooms to the dish, then scatter over the parsley and chives.

  3. Crack the egg into the centre and season with the salt and black pepper.

  4. Bake for 5–7 minutes, until the white is set and the yolk is still runny. Serve immediately with the crusty bread.

Notes

Use the filling you have to hand: smoked salmon, cooked ham or briefly sautéed mushrooms all work well. Watch the egg closely near the end of cooking.
About this recipe
Grease a small baking dish, add your chosen savoury filling and crack an egg over the top. A short bake gives you a set white, a runny yolk and a simple brunch dish ready for toast.

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