Smoked Salmon and Egg Bake
At a Glance
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Servings
- 2 serving(s)
Categories
- Breakfast
- Brunch
- Australian
- Oven
Allergens
- Fish
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
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.
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Equipment
Oven, small pan, mixing bowl, whisk, greased loaf pan
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
Instructions
Preheat oven to 180c.
Heat the oil in a small pan, add the onions and garlic and saute about 2 minutes.
Remove from the heat and add the herbs.
Whisk the eggs and cream together, add the smoked salmon and cooled onion/garlic mix.
Stir well and pour into a greased loaf pan.
Bake 20 minutes.
Top with the cheese and salt and pepper and return to the oven for about 10 minutes more, or until set.
Serve hot, topped with sour cream if you wish.
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