Smoked Salmon and Baked Egg Ciabatta Bowls
Serves 2 | with Hard Italian Style Cheese, Lemon and Chives
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Succulent smoked salmon balanced with the freshness of lemon and chives are an iconic Christmas combination. Combined inside a baked ciabatta and complete with an egg, this makes for an extra special Christmas time brunch.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 bunch(es)
Chives
1 unit(s)
Lemon
80 grams
Smoked Salmon
(Contains Fish)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
Not included in your delivery
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Finely chop the chives (use scissors if easier).
b) Zest and cut the lemon into wedges.
c) Roughly chop half the smoked salmon into small pieces.
a) In a medium bowl, combine the hard Italian style cheese, creme fraiche, chopped salmon, three quarters of the chives and a pinch of lemon zest (add more if you prefer).
b) Season with pepper and mix well.
a) Make the bread bowls by cutting a 0.5-1cm slice off the top of each ciabatta roll.
b) Scoop out the soft inner bread in the centre, leaving a 0.5-1cm thick ciabatta shell. TIP: Rather than discarding the lids and inner part of your ciabatta rolls, save the bread for another recipe for making breadcrumbs or croutons!
a) Place the remaining salmon into your ciabatta bowls, allowing the salmon to poke out of the top of the hole. Lightly press salmon down on the sides of the ciabatta rolls.
b) Place the ciabatta rolls onto a lined baking tray.
a) Divide the creme fraiche mixture between your ciabatta bowls, then crack an egg (see pantry for amount) into each. TIP: Discard any egg whites that don't fit in the ciabatta.
b) Place the salmon ciabatta bowls onto the middle shelf of your oven and bake until the bread is crisp and the eggs are set, 15-20 mins. IMPORTANT: Ensure egg whites are fully cooked.
a) Once baked, divide your salmon ciabatta bowls between your serving plates.
b) Sprinkle over the remaining chives and serve with the lemon wedges for squeezing over to finish.
Enjoy!
