Recipe inspiration for this one is quite simple…leftover salmon. Slow-Roasted Salmon with Tarragon and Citrus to be exact. Salmon is one of our favorite things to have for dinner. Whether we prepare the beautiful recipe above from Food & Wine or a little no fuss version, you can turn a nice big salmon fillet into a mouthwatering meal. It’s not often that there is any leftover but on this occasion we will take advantage of that for breakfast or wait is this dinner? Either way Salmon & Baked Eggs makes a delicious meal.

Salmon & Baked Eggs {Breakfast for Dinner}

Libby with Lemony Thyme

Print Recipe

Cuisine Breakfast

Ingredients

4 eggs
1 Tbl. butter
1 shallot thinly sliced
1 Tbl. capers
2 sprigs fresh lemony thyme leaves
5-6 fresh tarragon leaves
1 scallion thinly sliced
2-3 oz. cooked salmon
1 tsp. lemon zest

Instructions

Preheat oven to 350 degrees.
Butter two baking dishes, the size to hold two eggs.
Crack two eggs into each dish and bake for 20 minutes or until whites are set.
In a saute pan, add leftover shallot cooking in butter until tender. Add capers and fresh herbs and saute for 1-2 minutes. Add cooked salmon and gently stir until salmon is heated through.
Top baked eggs with a spoonful salmon herb mixture. Sprinkle with scallion and lemon zest.