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Horseradish-Smoked Salmon Shirred Eggs with Dill

2 ramekins · 3.9 g net carbs

3.9g Net carbs 35.4g Fat 22.2g Protein 423.1 kcal
Horseradish-Smoked Salmon Shirred Eggs with Dill

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 ramekins  ·  prep 10 min  ·  cook 16 min  ·  total 26 min  ·  difficulty medium

Baked shirred eggs set in a creamy horseradish-cream base with smoked salmon and capers. A short bake at 350°F gently sets the eggs while melted butter and a splash of lemon juice add gloss and dill provides a fresh aroma. The custard is made by whisking cream cheese and heavy cream with eggs until smooth, then folding in diced smoked salmon and chopped capers. Bake until the custard barely holds and the tops are lightly golden so the yolks remain soft and the edges stay silky.

Ingredients

  • eggEgg, Whole, raw
    4 each
  • smoked salmonSalmon, Fish, chinook, smoked
    80 g
  • cream cheeseCream cheese, Regular, plain
    60 g
  • heavy creamCream, Heavy
    30 ml
  • butterButter, Salted
    20 g
  • horseradish
    10 g
  • capersCapers, Canned
    10 g
  • dillDill weed
    6 g
  • lemon juiceLemon juice, Raw
    6 ml
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • ramekins
  • baking sheet
  • small saucepan

Method

  1. Preheat the oven to 350°F and position a rack in the center. Lightly butter two 200–250 ml ramekins and set them on a baking sheet.
  2. In a small saucepan over low heat, melt butter with horseradish and lemon juice for 2 minutes to infuse; remove from heat and keep warm. Meanwhile, dice smoked salmon into roughly 8–10 g pieces and chop dill and capers.
  3. In a bowl whisk cream cheese until smooth, then whisk in heavy cream until homogeneous. Add eggs one at a time, whisking gently until combined, then season with salt and black pepper.
  4. Fold the diced smoked salmon, chopped capers and most of the chopped dill into the custard mixture. Divide the mixture evenly between the two ramekins, smooth the tops, and spoon the warm horseradish-butter over each.
  5. Bake on the baking sheet at 350°F for 14–18 minutes, or until the custard just holds and the center still jiggles slightly when the ramekin is moved. Remove from oven and let rest 2–3 minutes, then sprinkle with the reserved dill and a few whole capers and serve warm.
Preheat the oven to 350°F and position a rack in the center. Lightly butter two 200–250 ml ramekins and set them on a baking sheet.

Tips

Pro tip

  • Warm cream cheese slightly to make it easier to whisk smooth with the heavy cream.
  • To check doneness, gently jiggle the ramekin; the center should wobble but not look liquid.
  • Reserve a few whole capers and a pinch of chopped dill to garnish after baking for texture contrast.

Frequently asked questions

What can I use instead of smoked salmon?
Use thinly sliced prosciutto or cooked salmon as alternatives. Prosciutto brings a saltier, cured bite and will crisp slightly if briefly warmed; cooked salmon yields a milder, flakier texture and may benefit from an extra pinch of salt due to its lower cure intensity.
Can I replace cream cheese with ricotta or cottage cheese?
Yes, ricotta or well-drained cottage cheese can replace cream cheese, but they carry more moisture. Blend ricotta or cottage cheese smooth and reduce heavy cream by about 10 ml to keep the custard from becoming too loose; the finished texture will be lighter and slightly grainier than with cream cheese.
Why did the custard become grainy or separated?
Graininess or separation usually means the eggs overheated or the dairy was not fully smoothed before adding eggs. Whisk the cream cheese and heavy cream until homogeneous before stirring in eggs, bake at the stated temperature, and stop baking as soon as the center barely jiggles to avoid curdling.
Why did the yolks fully set before the edges finished?
Overbaking or using small, deep ramekins concentrates heat and cooks yolks through. Use slightly larger ramekins or reduce the bake time by 2–4 minutes and lower the oven by 10–20°F if needed so the custard and yolks finish together.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per ramekin

Primary macros

3.9g Net carbs 6% 58% 36%
Net carbs Fat Protein
3.9 gNet carbs
22.2 gProtein
35.4 gFat
0.5 gFiber
423.1Calories

Electrolytes

Na1297 mgSodium
K303 mgPotassium
Mg28 mgMagnesium

Minerals

Calcium
107 mg
Iron
2.37 mg
Magnesium
28 mg
Phosphorus
298 mg
Potassium
303 mg
Zinc
1.68 mg
Copper
0.126 mg
Selenium
—

Vitamins

Vitamin A
403 µg
Vitamin C
5.3 mg
Vitamin D
9.6 µg
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.110 mg
Riboflavin (B2)
0.579 mg
Niacin (B3)
2.04 mg
Pantothenic acid (B5)
—
Vitamin B6
0.202 mg
Folate
85 µg
Vitamin B12
2.34 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

213.2 g per ramekin

5 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.