Baked Salmon and Eggs
6 crusty rolls (poppy seed ones look lovely)
25g butter, melted
6 slices smoked salmon or gravadlax
6 medium eggs
A few snipped chives
- Heat oven to 180C/160C fan/gas 4.
- Slice off the top of each roll, then gently remove the bread inside until there is a hole large enough to accommodate a slice of salmon and an egg.
- Arrange the rolls on a baking sheet, reserving the tops. (If you like, whizz the middles into crumbs and keep in the freezer for another recipe.)
- Brush the inside and edges of the rolls with a little melted butter, then arrange a slice of salmon inside each one.
- Crack an egg into each and season.
- Bake for 15 – 20 mins or until the eggs are cooked to your liking.
- Scatter with snipped chives.
- Toast the tops, brush with the remaining butter, then cut into soldiers and use to dip into eggs.
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