Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 5milliliter olive oil cooking spray
- 6 Woolworths free range eggs
- 1/2 light rye linseed & quinoa pane di casa loaf, thinly sliced
- 1/2 small red onion, thinly sliced into rounds
- 1tablespoons red wine vinegar
- 1/2 bunch dill, sprigs picked
- 250grams spreadable cream cheese
- 1tablespoons drained capers
- 1 lemon, 1/2 juiced, 1/2 cut into wedges
- 300grams Woolworths hot smoked salmon with pepper
- 1 avocado, halved, deseeded, cut into thin wedges
Description
Complete with baked eggs, smoked salmon, cream cheese, avocado and pickled red onion, this impressive yet fuss-free platter is perfect for a weekend brunch.
Instruction tip
Variation:You can add any fresh veggies you have in the fridge to this brunch platter, such as Qukes baby cucumbers or iceberg lettuce for crunch.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Lightly spray 6 holes of a 1/3-cup capacity muffin pan with oil. Crack one egg into each hole. Place bread on a baking tray and spray both sides with oil. Bake eggs and bread for 15 minutes or until bread is toasted and egg whites are set and yolk is cooked to your liking.
Step 2 of 3
Meanwhile, combine onion and vinegar in a small bowl and set aside until required. Finely chop half of the dill, then place in a bowl with cream cheese, capers and lemon juice, then stir to combine. Season with pepper.
Step 3 of 3
Arrange salmon, eggs, avocado, bread, drained onion, cream cheese mixture and lemon wedges on a platter. Season with pepper and serve scattered with remaining dill.
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