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Smoked Salmon Egg Bake

Smoked Salmon Egg Bake

A savory and elegant breakfast dish combining smoked salmon, eggs, and fresh herbs, perfect for family gatherings or brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 10 large eggs
  • 8 ounces smoked salmon (flaked or chopped)
  • 1 cup heavy cream
  • 4 ounces cream cheese (cubed)
  • 3 tablespoons fresh dill (chopped)
  • 1/4 cup red onion (finely diced)
  • 2 tablespoons capers (drained)
  • 1 cup baby spinach (roughly chopped)
  • Salt and black pepper to taste
  • 1 tablespoon butter (for greasing the dish)

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter.
  2. In a large mixing bowl, crack the 10 eggs and whisk until fully combined.
  3. Pour in the heavy cream and whisk until smooth and pale yellow.
  4. Add chopped dill, red onion, and capers to the egg mixture, seasoning with salt and pepper.
  5. Stir in the chopped spinach until evenly distributed.
  6. Scatter half of the smoked salmon across the bottom of the baking dish.
  7. Pour the egg mixture over the salmon in the dish.
  8. Drop cubes of cream cheese evenly over the top.
  9. Scatter the remaining smoked salmon over the top.
  10. Bake for 30 to 35 minutes until the edges are puffed and golden brown.
  11. Let it rest for 5 to 10 minutes before slicing.

Notes

Bring eggs and cream to room temperature before starting. Do not over-mix after adding cream. Use a high-quality baking dish for even cooking.