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Photo of Baked eggs with hot smoked salmon and creamed spinach by WW

Baked eggs with hot smoked salmon and creamed spinach

4 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
This healthy dish serves a big protein punch to start your day.


Baby spinach leaves

120 g

Light thickened cream

¼ cup(s), (60ml)

Green shallot(s)

2 individual, thinly sliced

Hot smoked salmon

120 g, 150g skin removed, coarsely flaked


4 medium, at room temperature

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a large frying pan with cooking oil and heat over high heat. Cook spinach, stirring, for 2 minutes or until almost wilted. Add cream and bring it to a simmer. Remove from heat. Season with salt and pepper.
  2. Lightly spray four 1-cup (250ml) capacity ramekins with oil. Place on a baking tray. Spoon spinach evenly among the ramekins. Sprinkle with half the green shallot and top with salmon. Carefully crack an egg into each ramekin. Sprinkle with remaining green shallot and season with salt and pepper.
  3. Bake for 15 minutes or until egg white is set and yolk is cooked to your liking. Remove from oven and set aside for 2-3 minutes to rest before serving.


SERVING SUGGESTION: Toasted wholegrain bread