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Baked Eggs with Salmon & Roasted Tomatoes

a quick and easy breakfast or brunch to serve up

Course Breakfast, brunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8


  • 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


  1. Preheat oven to 200 degrees C.

  2. On parchment paper, lay out puff pastry and cut eight equal circles out using a cookie cutter or top of a glass.

  3. 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.

  4. Use a fork in the center to score a few holes to keep center down while baking.

  5. Bake for 5 minutes or until pastry has puffed up. 

  6. Remove from oven and use the back side of a spoon to push the center back down gently.

  7. Sprinkle tiny bit of grated cheese in each well.

  8. 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. 

  9. Sprinkle salt and pepper on top and bake for 10 minutes or until egg whites are set.

  10. Meanwhile, add tomatoes to small cookie sheet and put in the oven for about five minutes to roast for serving.

  11. Chopped chives on top, serve with salmon, rocket, and roasted tomatoes on the side.