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2

February 2016

February 2, 2016

Baked Smoked Salmon & Eggs (Røkelaks og Egg)

Found in |

Meal Type

It was a gusty weekend throughout parts of Norway as storm Tor made an unwanted appearance. Our little valley seemed to escape its high notes, lending a great excuse to watch the local ski jumping competitions on Saturday with friends – and drink copious amounts of coffee – then stay in all day and do a light brunch on Sunday.

Our hens have been laying more and more eggs and, as such, have given measurable rise to the egg basket collection.  I can’t even begin to tell you how wonderful fresh farm eggs are. They have more flavor, more panache, and….well, I suppose they are the best because we have cared for, fed and raised these chickens while spending countless hours protecting them and ensuring the coop does not turn into a freezer as we hit minus temperatures. When you give love, you get love in return. And that’s the payoff. So, our simple brunch of a bed of Norwegian smoked salmon and carmelized leek turned into something a bit more rich and meaningful as we topped it off with our eggs and baked it lovingly in the oven.

Baked Smoked Salmon and Eggs

Baked Smoked Salmon & Eggs

Baked Smoked Salmon & Eggs

Baked Smoked Salmon & Eggs

Baked Smoked Salmon and Eggs

Baked Smoked Salmon & Eggs

Baked Smoked Salmon & Eggs (Røkelaks og Egg)

(Serves 4)

Ingredients:

  • 1 large leek, cleaned and sliced thinly
  • 1 – 2 Tb butter
  • 100g Norwegian smoked salmon
  • 8 eggs
  • freshly ground pepper
  • 4 spoonfuls of buttermilk (or heavy cream or sour cream)

Butter the inside of 4 large ramekins to prevent sticking. Preheat the oven to 220 degrees celsius/ 425 degrees fahrenheit.

Melt the butter in a large pan over medium heat. Add the leeks and sauté until soft and a bit sticky, around 10-15 minutes. Divide the cooked leeks into each ramekin.

Cut the smoked salmon into thin strips and divide among the ramekins, placing them on top of the leeks.

Top each ramekin with 2 eggs by cracking them, being careful to keep the yolk intact (depending on the size of your ramekin and eggs, you may only need 1 egg). Add a spoonful of buttermilk over the top and bake in the oven until the egg white has set and the yolk is to your liking, 8-12 minutes.

Sprinkle lightly with the freshly ground pepper and a few leaves of fresh thyme. Serve hot with freshly baked bread.


 

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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    March 3rd, 2016 at 7:17 pm

    […] ∗ A good brunch accompaniment to my  Baked Smoked Salmon & Eggs  […]

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