Mini Salmon Egg Bakes

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Salmon and eggs are a winning combination. If you sleep in late after a difficult night or it’s a lazy weekend for everyone, this is a great, protein-rich dish for you and your little one first thing. Toddlers and older children love eating out of their own little ramekin. Make the salmon and egg bakes for you and the children and use the remaining ingredients for salmon pureé or salmon and onion mix for little mouths. 

Serves: 6

Preparation Time: 30 minutes

Cooking Time: 18 minutes

Storage: Refrigerate for up to 1 day

What You’ll Need 

  • extra virgin olive oil, for greasing
  • 1 onion, finely chopped
  • 150g/ 5 1/2oz boneless, skinless
  • salmon fillets, roughly chopped
  • 6 large eggs
  • 1 tbsp Dijon mustard
  • a large pinch of cayenne pepper
  • 3/4 tsp fine sea salt
  • freshly ground black pepper
  • buttered toast, to serve

What To Do

  1. Preheat the oven to 200°C/400°F/gas 6 and grease six ramekins with oil.
  2. Divide the onion and salmon evenly into the ramekins and set aside. In a bowl, beat the eggs together with a whisk. Add the mustard, cayenne pepper and salt, season with black pepper and mix well. Pour the egg mixture evenly into the ramekins.
  3. Put the ramekins in a deep baking dish and fill the dish with enough boiling water to come halfway up the sides of the ramekins. Bake for 15–18 minutes until firm to the touch and very lightly browned. Serve warm with buttered toast.

Salmon Purée – 6-9 Months

Heat a frying pan over a medium-low heat until hot.

Add 50g/13/4oz of the salmon and 1 tablespoon water and cook, covered, for 10 minutes until the salmon is opaque and completely cooked through. Transfer to a blender and add 2 tablespoons water. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.

Salmon & Onion Mix – 9-12 Months

Heat a frying pan over a medium-low heat until hot. Add 50g/13/4oz of the salmon, 1 tablespoon of the onion and 1 tablespoon water. Cook, stirring occasionally, for 10 minutes until the salmon is opaque and completely cooked through and the onion is soft. Transfer to a blender and add 2 tablespoons water. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.

Extracted from Me, You & the Kids Too, published by Duncan Baird Publishers, London Hardback RRP £14.99.
Available from all Planet Organic Stores and www.planetorganic.com

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