Eggs in pots with smoked salmon

Enjoyable Eggs in pots with smoked salmon Recipe

Enjoy this gooey dish on its own as an simple keto breakfast idea or serve with crusty bread for a warming brunch.
Eggs in pots with smoked salmon
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.


  • 2 tablespoons extra virgin olive oil

  • 2 leeks, halved, thinly sliced

  • 1/2 cup frozen peas, thawed

  • 2 teaspoons lemon rind, finely grated

  • 2/3 cup Bulla Cooking Cream

  • 100g smoked salmon, cut into thick strips

  • 1 tablespoon fresh thyme leaves

  • 8 eggs

  • Extra fresh thyme sprigs, to serve


  • Step 1

    Preheat oven to 180C/160C fan-forced. Grease four 1 1/2-cup-capacity ovenproof dishes.

  • Step 2

    Heat oil in a large frying pan over medium heat. Add leek. Cook, stirring, for 5 to 7 minutes or until tender. Stir in peas and lemon rind. Divide leek mixture among prepared dishes. Drizzle evenly with cream.

  • Step 3

    Scatter over smoked salmon and 1/2 the thyme. Carefully crack 2 eggs into each dish. Place dishes on a baking tray.

  • Step 4

    Bake for 20 minutes until egg is just set or until cooked to your liking. Season with pepper. Serve sprinkled with remaining thyme leaves and extra sprigs.

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