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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (254g) Recipe makes 2 servings The following items or measurements are not included below: salt & freshly ground black pepper |
||
| Calories 441 | ||
| Calories from Fat 286 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.8g | 48% | |
| Saturated Fat 12.9g | 64% | |
| Monounsaturated Fat 12.8g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 578mg | 192% | |
| Sodium 854mg | 35% | |
| Potassium 442mg | 12% | |
| Total Carbohydrate 6.1g | 2% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 1.4g | ||
| Protein 31.6g | 63% | |
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Smoked Salmon and Egg Bake
By: JustJanS
Apr 14, 2003
Russell made this for brunch for the two of us this morning. It is really a luxurious dish and could probably feed 3 or 4 people less greedy than us! The original recipe came from the net, but he has modified it quite a bit. I would also enjoy smaller sized pieces of this served just warm as fingerfood. Yum. Or served with a green salad for lunch. Just adding, we have made this in a round pan too, and cut into wedges (see phot) this worked really well.
SERVES 2
Ingredients
- 100 g smoked salmon, flaked into bite sized pieces
- 2 teaspoons olive oil
- 2 green onions, chopped
- 1 clove garlic, chopped
- 1/2 teaspoon fresh thyme, chopped
- 1/4 teaspoon fresh dill, chopped
- 5 eggs
- 1/4 cup light cream
- 1/2 cup smoked cheese, grated (we have used sliced smoked camembert, but gouda would be good)
- 1 pinch salt & freshly ground black pepper
Directions
1
Preheat oven to 180c.2
Heat the oil in a small pan, add the onions and garlic and saute about 2 minutes.3
Remove from the heat and add the herbs.4
Whisk the eggs and cream together, add the smoked salmon and cooled onion/garlic mix.5
Stir well and pour into a greased loaf pan.6
Bake 20 minutes.7
Top with the cheese and salt and pepper and return to the oven for about 10 minutes more, or until set.8
Serve hot, topped with sour cream if you wish.
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Browse similar recipes by category
- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Seafood > Fish > Freshwater
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Chef #815359
On Apr 5, 2009
Tried this recipe this morning and it was a big hit. I try to lighten up everything so just sprayed the pan instead of adding olive oil and replaced the cream with fat free plain yogurt. Also, the only smoked cheese I could find was Muenster. Super simple and tastes wonderful!
From: Chef #494680
On Dec 17, 2008
Someone gave us some smoked salmon and thought I don't like it, I didn't want to throw it away. I put the ingredients together until the last step and then put the skillet in the oven and cooked it that way. Good for a change.
From: PaulaG
On Dec 15, 2006
DH and I loved this for breakfast this a.m. Quick to put together and after it goes into the oven, only minimal supervision is needed. Served this with sliced tomatoes and Sourdough Whole Wheat Biscuits. Into my Then There Were Two Cookbook.
From: twissis
On Sep 8, 2006
A lovely recipe w/a lovely outcome despite the prep liberty I took. I used smoked gouda & salmon my DH caught & had smoked. I didn't have light cream, so used milk & added 2 tbsp cream cheese. The prep liberty I took? I cooked this on my stove-top in a non-stick omelet pan & it worked very well. I was prepared for DH to be less enthused than myself as he is a bit of a purist about smoked salmon, but he loved it as well. This is definitely company-worthy & a keeper for us! Thx for posting.
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