Creamy Baked Egg and Smoked Salmon Pots

smoke salmon and egg pots

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. 

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 people


Preheat the oven to gas 6, 200°C, fan 180°C.

Bring a kettle to the boil.

Spread a little butter on a piece of kitchen paper and lightly grease the inside of 4 x 150ml ramekins – your kids can help with this part.

Divide the salmon between each.

In a small bowl, combine the crème fraîche with most of the chives, a little sea salt and some freshly cracked black pepper.

Ask your kids to add a spoonful of the mixture to each ramekin.

Crack an egg into each ramekin, then scatter over the Parmesan and remaining chives (the kids can help with this).

Put the ramekins in an ovenproof dish large enough to hold all four.

Pour boiling water into the dish to cover the ramekins halfway.

Bake for 15-18 minutes, or until the whites are set but the yolks are still soft*.

Remove from the oven and leave to stand for 1-2 minutes.

Serve with the hot buttered toast.


butter, for greasing
100g smoked salmon, chopped
150g crème fraîche
2 tbsp chives, chopped
4 eggs
1 tbsp finely grated Parmesan
buttered toast, to serve