Smoked Salmon and Mozzarella Egg Bake recipe
A soft, savoury egg bake with smoked salmon and melting mozzarella for a luxurious brunch. It is simple to make but feels special enough for guests.
30 min · Easy · British Jump to method
Ingredients
- 100 g Smoked Salmon
- 4 Eggs
- 125 g Mozzarella
- 50 ml Milk
- pinch Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 387 kcal |
| Protein | 33 g |
| Carbohydrates | 3.3 g |
| Fat | 26.8 g |
| Saturated fat | 11.9 g |
| Fibre | 0 g |
| Sugar | 2.5 g |
| Sodium | 807 mg |
Why this works
High-protein, low-carbohydrate bake that is filling but relatively high in saturated fat and sodium.
High-quality protein. Eggs, smoked salmon and mozzarella provide a substantial amount of complete protein to support fullness and muscle maintenance.
Omega-3s from salmon. Smoked salmon contributes some omega-3 fatty acids, which are beneficial for heart and brain health.
Sodium and saturated fat concern. Smoked salmon and added salt make this dish relatively high in sodium, while mozzarella and eggs increase saturated fat.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and lightly oil a small baking dish.
- Whisk the eggs with the milk, salt and black pepper.
- Arrange the smoked salmon in the dish and scatter over the mozzarella.
- Pour over the egg mixture and bake for 18 to 22 minutes until puffed and just set.
- Serve warm straight from the dish.
Prefer the classic version? Pickled Pepper Egg Bake
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