Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 15/03/25. See terms.
Join now
Photo of Smoked salmon and leek baked eggs by WW

Smoked salmon and leek baked eggs

9
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Take eggs beyond brekkie with this light and creamy combo- add a salad and you’re done!

Ingredients

Olive oil

1 tbs

Leek

1 whole, thinly sliced

Brown onion

1 medium, thinly sliced

Frozen green peas

½ cup(s)

Fresh lemon rind

2 tsp, finely grated

Light cream

½ cup(s)

Fresh chives

1 tbs, finely chopped

Extra light sour cream

½ cup(s), (125g)

Smoked salmon

100 g, cut into wide strips

Egg(s)

8 medium

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Grease four 1¼-cup (310ml) capacity ovenproof dishes.
  2. Heat oil in a large frying pan over medium heat. Cook the leek and onion, stirring, for 5 minutes or until tender and soft. Stir in peas and lemon rind. Divide the leek mixture among prepared dishes.
  3. Meanwhile, whisk the thickened cream, 1 tablespoon water, half the chives and half the sour cream in a bowl until smooth. Pour the cream mixture over the leek mixture in the dishes.
  4. Scatter the salmon over the leek mixture. Carefully crack eggs into each dish. Bake for 20-25 minutes until egg is just set or until cooked to your liking.
  5. Combine remaining sour cream and chives in a small bowl. Serve baked eggs topped with chive sour cream.

Notes

SERVING SUGGESTION: Garden salad drizzled with lemon juice.

You might like

You might like