Smoked Salmon Baked Eggs with Roasted Asparagus. Also known as some seriously delicious food served in cute dishes. Small dishes are always cute, says me.
When it comes to brunch there are two types of people, those who go for sweet options like waffles and pastries or those who go for savory like omelettes and hashes. Personally? I like both. I will always order an egg dish and a sweet dish like a waffle. Today I am sharing a really simple and delicious baked eggs dish that is perfect for brunch and its a small enough portion so you can save room for that waffle, or pastry. Like a cinnamon roll...mmmm my favorite.
These smoked salmon baked eggs have different layers of flavors and textures, and my husband loved the saltiness of the smoked salmon with the tart cream cheese and the creamy egg yolks. He also thought the asparagus dipped in the yolks was really good too and told me " nice touch with the asparagus".
Hey, if it has the husbands seal of approval you know its good. Then again I do joke he is like a goat and eats anything. But he would tell me if something I made was gross. These baked eggs are on super delicious list.
I also love the idea of baking the eggs because it makes for less dishes to clean up afterwards and leaves stove and counter space to prep other brunch items. The more " one dish" meals I can make the better.
I need to figure out how to do that for more of the meals I make. I tend to dirty a lot of dishes for every recipe I create.
The best part about these smoked salmon baked eggs is they are really quick to prepare. Some brunch recipes, like my favorite cinnamon rolls, are a lot more labor intensive. And since brunch is served midmorning to midday, you don't want to be getting up at 4 am to cook or bake. The fun part about brunch is getting to sleep in first!
- 3 tablespoon butter, divided
- 1 small leek, white and light green part only, diced (about ⅓ c)
- 8 tablespoon Cream Cheese, room temperature
- 8 ounces smoked salmon, drained and flaked (from World Market)
- 8 whole eggs
- 1 teaspoon Hawaiian alaea sea salt (From World Market)
- ½ teaspoon ground black pepper
- 4 teaspoon chives, diced
- 1 lbs asparagus, ends trimmed off
- 1 tablespoon good quality olive oil (from World Market
- 1 teaspoon Hawaiian Salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper