Recipe: Tasty Baked Eggs on Toast with Smoked Salmon & Asparagus

Baked Eggs on Toast with Smoked Salmon & Asparagus. Turn off the heat and add the creamed horseradish, double cream, hot smoked salmon, chopped parsley and lemon juice. I loved these baked eggs with my favorite food—smoked salmon. Next on my list: savory gruyère bread, roasted tomatoes with lemony anchovy crumbs, and a rack of lamb. Click on the book cover to buy: French Baked Eggs with Smoked Salmon and Tarragon Cream from Dinner in French by Melissa. Add egg mixture and season with salt and pepper.

For the scrambled eggs, melt the butter in a saucepan over a low heat. Add in the eggs, stirring constantly. Give this breakfast in bed idea a try this Mother's Day - classic smoked salmon and eggs has been revamped and made all the more delicious. You can have Baked Eggs on Toast with Smoked Salmon & Asparagus using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Baked Eggs on Toast with Smoked Salmon & Asparagus

1. It's 5 g of butter.
2. It's 1 tsp of olive oil.
3. Prepare 4 of fine asparagus tips, cut into medium chunks.
4. You need Handful of fresh spinach leaves.
5. Prepare 4 of cherry tomatoes.
6. You need 2 of large free range eggs.
7. Prepare 2 slices of sourdough bread.
8. You need 50 g of smoked salmon.
9. You need 2 tbsp of sweet chilli sauce.
10. It's of Salt & pepper.

You can even recruit some little helpers to help you make this beautiful breakfast for mum - ask them to snip the salmon and chives with scissors and butter the toast. With this baked egg recipe, success is assured. The difficulty when baking eggs is to get the whites cooked evenly yet have the yolk still be runny. Here, for a perfect result, we bake the eggs in two stages: first we bake the white (with cream, salmon, etc), and then the yolk is added later.

Baked Eggs on Toast with Smoked Salmon & Asparagus instructions

1. Heat the olive oil & butter in a non-stick frying pan. Add the asparagus tips and fry gently for 2 minutes. Add the tomatoes and spinach leaves and heat through for a few minutes until the spinach has only just wilted..
2. Make two wells within the mixture and crack an egg into each well. Cover with a lid and cook on low-medium heat until the eggs are just cooked, or until the yolks have begun to go opaque. Meanwhile, pop the sourdough into the toaster..
3. When the eggs are cooked, remove from the heat and take off the lid. Sprinkle generously with coarse sea salt (I like Maldon) and freshly ground pepper..
4. Place the smoked salmon on top of the sourdough. Then, using a spatula, lift out each egg along with the mixture and place on top of the salmon. Drizzle over the sweet chilli sauce..
5. Enjoy! ☺️.

Multiply the recipe as needed depending on number you are feeding. Add a pinch of salt and pepper. Put the bread on to toast. Melt the butter in a small saucepan over a moderate heat until it's foaming. Whisk the eggs in a bowl and add to the saucepan.