Baked Eggs with Smoked Salmon and Dill
Ingredients
- 3 Tbsp butter
- 2 (4-oz) pkg smoked salmon, coarsely chopped
- 4 tsp capers, drained
- ½ cup heavy cream
- 8 large eggs
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup chopped fresh dill
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 350°F. Grease 4 (6- to 8-oz) ramekins with butter.
- Spoon salmon and capers into muffin cups on a baking sheet. Whisk heavy cream and eggs in a large bowl. Pour mixture into each muffin cup; sprinkle with salt and pepper.
- Bake 20 to 25 minutes or until eggs are set. Sprinkle with dill; serve with lemon wedges.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
520
|
520
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 48 | 48 |
| Carb (g) | 2 | 2 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 606 | 606 |
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