Baked Breakfast With Salmon in Filo Pastry
Baked Breakfast With Salmon in Filo Pastry
Get this quick and easy dessert recipe by Martin Yan from Back to Basics.
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • Baked Egg With Salmon
  • 220 grams Salmon (30 g x 12 pieces)
  • 8 Eggs
  • 5 grams Salt
  • 3 grams Black pepper, powdered
  • 50 grams Filo pastry (15cm x 15 cm)
  • 50 grams Butter
  • 120 grams Arugula
  • 40 millilitres Japanese soyu
  • 80 millilitres Palm oil
  • Eggplant With Black Caviar
  • 120 grams Eggplant, cut into 1 cm cubes
  • 200 millilitres Palm oil
  • 8 grams Shallot, sliced
  • 3 grams Garlic, finely chopped
  • 8 grams Brown sugar
  • 8 grams Sherry vinegar
  • 40 grams Black caviar
  • 5 grams Salt
  1. To prepare Baked Egg with Salmon in Filo Pastry:
  2. Spread one sheet of filo pastry out on a clean work surface
  3. Butter both sides of this first sheet, then lay on a second sheet of pastry
  4. Butter the second sheet of filo pastry before laying on a third sheet; butter this one, too
  5. Repeat until you have four sets of triple-layered and buttered filo pastry
  1. Season the Salmon with Salt and Pepper:
  2. Prepare four circular ring moulds, each about 10 to 11 cm in diameter
  3. Arrange buttered filo pastries into the moulds, one three-layered piece per mould
  4. Place sliced salmon atop filo pastry, allowing for three pieces per mould
  5. Crack eggs onto salmon, allowing for one egg per mould
  6. Place into preheated oven to bake at 160°C for 10 minutes
  7. Place arugula salad in mixing bowl and toss with soyu and palm oil
  8. Season with salt and pepper
  1. To make Eggplant Caviar:
  2. In palm oil, deep-fry the eggplant until golden brown, then drain
  3. Sauté the shallots and garlic until just coloured, then stir in brown sugar and allow to caramelise
  4. Deglaze with sherry vinegar and simmer for 2 minutes, before gently mixing in the eggplant
  1. To assemble:
  2. Remove baked egg and salmon pastries from their moulds and plate with arugula salad
  3. Scoop eggplant over egg and follow with black caviar

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