Herbed Smoked Salmon Egg Bake

Provided by Neon Fig

Aiken, SC

Christmas morning brunch as become a tradition for many people. Curated by nationally recognized Chef Marvin Sterling III, of Aiken's top brunch destination Neon Fig, this savory salmon bake will make you the star of the event on Christmas morning (or any morning for that matter)!

Yield: 4 servings

2 tablespoons unsalted butter

2⁄3 cup thinly sliced shallot

12 cherry tomatoes

1⁄2 teaspoon fine sea salt

3⁄4 cup heavy cream

1⁄3 cup sour cream

1 tablespoon chopped fresh dill or chives, plus more for serving

1⁄2 teaspoon finely grated lemon zest

8 large eggs, at room temperature

Freshly ground black pepper

4 ounces smoked or cured salmon

Step 1

Heat oven to 400 degrees, and brush four 8-ounce ramekins with butter. Place the ramekins or cups on a baking sheet.

Step 2

Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots, cherry tomatoes, and 1⁄4 teaspoon salt, and cook until very soft.

Step 3

Stir in 6 tablespoons cream, the sour cream, dill/chives, lemon zest and remaining 1⁄4 teaspoon of salt. Remove from heat. Divide mixture among the ramekins.

Step 4

Crack 2 eggs into each ramekin and add 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are cooked to your preference.

Step 5

To serve, top each ramekin with smoked or cured salmon and a little more dill/chives to garnish.