Baked eggs! Oh yes, the perfect go-t0 breakfast or brunch plate for Mother’s Day in bed or Easter Sunday with the whole family. Neither of these holidays happening when you are reading this, why not invite friends over for a Saturday fun brunch and test it out yourselves. It’s delicious as much as it is easy and fast to make. The kids can even help Daddy prepare this lovely recipe for a surprise this Mother’s Day in bed. I would love to wake up to a plate of this for breakfast. True pampering without the price tag.
I love creating fun and easy recipes that families can enjoy together as much as make together. I am hoping this hint gets to the Mr before next Sunday. Don’t think I have ever had breakfast in bed.
I love eggs. It’s not everyone favorite but there isn’t a style of eggs I won’t eat or like. It’s a good thing they are healthy for you. It was the first time though that I had made baked eggs into a recipe and I might go as far as it’s better than scrambled eggs on toast which is just about my favorite way to eat eggs. Boiled eggs follow slightly after that. What’s your favorite style of eggs?
Baked Eggs with Salmon & Roasted Tomatoes
a quick and easy breakfast or brunch to serve up
- 8 small eggs
- 1 box puff pastry sheet
- 1 tbsp chopped chives
- 10 mini tomatoes
- 1 package rock salad
- 1 package raw salmon, ready to eat
- 1 cup grated mozzarella cheese
Preheat oven to 200 degrees C.
On parchment paper, lay out puff pastry and cut eight equal circles out using a cookie cutter or top of a glass.
Using a smaller cookie cutter or glass or even free hand, score a small circle in the middle of the puff pastry to keep it from puffing up too much.
Use a fork in the center to score a few holes to keep center down while baking.
Bake for 5 minutes or until pastry has puffed up.
Remove from oven and use the back side of a spoon to push the center back down gently.
Sprinkle tiny bit of grated cheese in each well.
Crack your egg over a separate bowl, letting a bit of the egg whites run out of the shell into the bowl as it might overflow your pastry. Keep yolk and a some egg white in the shell. Add one egg to each pasty center on top of the cheese.
Sprinkle salt and pepper on top and bake for 10 minutes or until egg whites are set.
Meanwhile, add tomatoes to small cookie sheet and put in the oven for about five minutes to roast for serving.
Chopped chives on top, serve with salmon, rocket, and roasted tomatoes on the side.
Are you ready for Mother’s Day and Easter coming up. They are close this year and lots to celebrate. Will you be making a lovely brunch for the whole family or for your own mother perhaps? Would love you to try my recipe out and don’t forget to tag me on social media so I can re-share your own creation too. I love seeing the spin others put on my recipes as much as I like to tweak and change them myself. Although, this combination is not to be missed out on either.
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