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Baked Salmon & Eggs
found in Breakfast - Cooked Breakfasts

Serves:    6  

FIBRE
 
1g
3% RDA
CALORIES
 
238
12% RDA
CARBS.
 
22g
8% RDA
PROTEIN
 
15g
30% RDA
FAT
Medium
10g
14% RDA
SAT. FAT
Medium
4g
17% RDA
SALT
High
2g
50% RDA
SUGAR
Low
1g
1% RDA

Prep: 5 minutes
Cook: 10 minutes

Difficulty:     
Easy

Do something different with your eggs and smoked salmon by baking into a bread roll for an extra special brunch.

Ingredients  scales
Directions

1
Heat oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 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.
2
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 10-15 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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