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Creamy Baked Eggs with Smoked Salmon

  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: French recipes


Whether you fancy an elegant breakfast or a festive starter, these easy creamy baked eggs with smoked salmon will never disappoint you!



  • 3 shallots, minced
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon dry white wine
  • 8 Tablespoons crème fraîche or sour cream
  • 4 large eggs
  • 4 slices of bread of your choice (sourdough, soft white bread…)
  • 2 slices of smoked salmon, cut into strips
  • A few sprigs of dill
  • Salt and black pepper


  1. Preheat the oven to 350°F (180°C).
  2. Prepare a shallow dish large enough to contain 4 ramekins. Fill it with water up to two thirds, and place it in the oven.
  3. In a small saucepan, melt the shallots in a tablespoon of butter. When translucent, deglaze with white wine. Reduce for a few minutes. Add the cream, stir, and remove from the heat.
  4. Divide the creamy mixture into the 4 ramekins. Break an egg over each one, and transfer the ramekins into the shallow dish.
  5. Bake in bain marie for about 10 minutes, or until the translucent white egg part becomes white and firm.
  6. In the meantime, toast the 4 slices of bread, then slice into thin strips or cut them with a heart-shaped cookie cutter (the last alternative is easier if you use soft bread).
  7. Remove the ramekins from the oven, garnish with the smoked salmon strips, and add a few sprigs of dill. Add some black pepper on top, and serve immediately with the toasted bread. Enjoy!