Baked salmon and eggs in bread bowls – recipe


Baked salmon and egg in bread bowls

Quick weekend lunches are a tricky business. My options usually seem to be scrambled eggs on toast, bacon butties and sausage sarnies – you can tell I was brought up on a well-balanced diet. This is partly because I don’t have time to be inventive in the middle of the day and partly because I can’t be bothered to be. Until now.

I’m a strong believer that a bread bowl makes everything sexier, so imagine when you plonk your two favourite foods into one. Heavenly genius. Sprinkle with some chives and you’ve got yourself a winner winner salmon & egg dinner.

Recipe – serves 2

  • 4 slices of smoked salmon
  • 4 eggs
  • 4 bread rolls – crusty or soft, small or large
  • A decent hunk of butter for brushing the rolls (common sense inni’)
  • Chopped chives
  • Lemon juice to serve (optional)

How to cook

Heat the oven to 180C. While you’re waiting for it to heat up, slice the very tops of the bread rolls off so you have four ‘lids’. Put the lids to one side. Scoop the bread out from the middle of the roll until you have a cavity deep enough for the egg and the salmon. N.B. The size of the roll doesn’t matter too much, so long as the hole is big enough (I feel like there’s a really dirty innuendo there somewhere) and it’s fine if the salmon flaps (and again) over the edges.

Melt the butter in a pan on the hob or in the microwave and brush it over the rolls, inside and out. Lay a slice of salmon flat over the each roll and push into the hole with your fingers (again, soz), making sure that it acts as a layer so the egg won’t seep through to the bread.

Crack the eggs above a glass bowl and, using the egg shells, separate most of the egg white from the yolk, so you only have a bit of white left in the shell half (if you put the whole egg into the bread bowl the egg white at the bottom of the cavity can sometimes be under-cooked, but don’t separate them completely). Once separated, discard the excess egg white and tip the egg yolk and little bit of egg white into the salmon-lined bread bowl cavity.

Season the yolks with a tiny bit of salt before popping the bread bowls into the oven for 10-15 minutes, keeping an eye on them until they are cooked to your liking. You can also slice the lids into fingers and pop them into the oven to toast at the same time, which you can dip in the egg once your done.

Sprinkle with chives drizzle with a splash of lemon juice and yum.

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