Baked Eggs with Smoked Salmon & Asparagus


Smoked salmon is one of my all time favourite foods! I love it any time of the day – for breakfast, lunch or dinner! As a child my favourite was to have it with my mum’s homemade potato cakes! This is definitely a new winning combination and perfect for a weekend brunch!


This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

2 large eggs
100g of smoked salmon
70g of asparagus
1 shallot, diced
1 clove of garlic, minced
1 tsp coconut oil
Pinch of coarse salt


  1. Preheat your oven to 200Β°c/ 392Β°F.
  2. Heat a pan with the coconut oil and gentle saute the shallots for 1 minute before adding in the garlic to cook for a further minute with a pinch of coarse salt.
  3. Diced the asparagus and add to the pan with 1/2 tbsp of water.
  4. Allow the mixture to cook for 3-4 minutes.
  5. In the mean time line 2 ramekins with half of the smoked salmon.
  6. Once the asparagus has started to soften divide the mixture in 2 and add to the ramekins.
  7. Place the remainder of the smoked salmon on top of the vegetables before cracking in the eggs.
  8. Bake in the oven for 15-20 minutes until the eggs are cooked to your liking – serve and enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: