Salmon & Baked Eggs
Breakfast,  Gluten Free,  Seafood

Salmon & Baked Eggs {Breakfast for Dinner}

Salmon & Baked Eggs
Salmon & Baked Eggs

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
Cuisine Breakfast


  • 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


  • 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.

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