Smoked Salmon Egg Pots

The perfect little starter or breakfast dish. This recipe is part of the BEIC #eggcentric campaign The ‘Lakes’ contribution to a cookery book raising money for floods ‘Up to our necks’.


Serves 4 (as a starter) or 2 (as a breakfast)
Prep time: 15 min
Cooking time: 20 min

  • A little oil
  • 6 large British Lion eggs, beaten
  • 1 tbsp chives, chopped
  • Salt and black pepper
  • 3 tbsp crème fraîche
  • 1 tbsp horseradish sauce
  • A little lemon juice
  • To serve – salad leaves


  1. Preheat the oven to 180C / 160C fan / Gas Mark 4. Grease four ramekins with a little oil then use the smoked salmon to line the inside of each ramekin leaving no gaps and leaving enough hanging over the edges to cover the tops later.
  2. Once lined, cut any remaining salmon into small pieces and add to the beaten eggs, along with the chives. Season well with salt and black pepper.
  3. Pour the egg mixture into the lined ramekins, then gently fold over the salmon.
  4. Place the ramekins on a baking tray, pour water in the tray to around 5cm depth, then bake in the oven for 15-20 minutes or until set and firm to the touch.

Per portion (4): Energy (kcals) 285  / Protein 27.8g / Total fat 18.9g / Sat fat 7.9g  / Carbs 1.4g / Salt 1.1g

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