Baked eggs with hot smoked salmon and creamed spinach
baby spinach leaves
light thickened cream
¼ cup(s), (60ml)
2 individual, thinly sliced
hot smoked salmon
120 g, 150g skin removed, coarsely flaked
4 medium, at room temperature
1 x 3 second spray(s)
- 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.