Baked eggs with hot smoked salmon and creamed spinach

Name: Baked eggs with hot smoked salmon and creamed spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 120 g baby spinach leaves; 0.25 cup(s) light thickened cream (60ml); 2 individual green shallot(s) thinly sliced; 120 g hot smoked salmon 150g skin removed, coarsely flaked; 4 medium egg(s) at room temperature; 1 x 3 second spray(s) oil spray

SmartPoints® value per serving

Total Time

30 min

Prep

10 min

Cook

20 min

Serves

Difficulty

Moderate

This healthy dish serves a big protein punch to start your day.

Ingredients

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

egg(s)

4 medium, at room temperature

oil spray

1 x 3 second spray(s)

Instructions

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.
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.
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.

Baked eggs with hot smoked salmon and creamed spinach

Ingredients

Instructions

Notes

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