Spoil Mum this Mother's Day with a yummy and simple (but snazzy) breakfast in bed. Serve up these baked eggs for Mum to dip golden toasted crusty sourdough bread in perfectly baked yolks for a cosy start to the day. Flavour the eggs with your mums favourites – salmon and dill, mushroom thyme and goats feta, tomato bocconcini and basil. You’re only limited by your imagination. Once you see how quick and easy these baked eggs are to prepare, keep them up your sleeve for a quick and wholesome start to the day. Rich in protein and immune boosting vitamins A and D, anti-inflammatory and skin loving omega 3 fatty acids from the salmon, tummy loving sourdough and dill, you can’t go wrong!
Prep: 5 mins
Cooking Time: 10 mins
2 ramekins or small ovenproof bowls
Olive oil or butter for greasing
½ cup smoked salmon
Salt and pepper
1 tsp fresh dill
2 slices sourdough bread, toasted
Preheat oven to 220C. Grease ramekins or small ovenproof bowls.
Arrange the smoked salmon in the bowls and crack the eggs over the top.
Season with salt and pepper and place in the oven for 8 minutes to cook. Keep an eye on the eggs to ensure they are cooked to your liking (cook for 2-3 more minutes for well cooked yolks).
Meanwhile, toast the sourdough and top with additional olive oil or butter if desired.
Remove the eggs from the oven and serve sprinkled with chopped dill and toast to dip.
For more recipes, head over to The Simple Lunchbox