Photo of Salmon pan eggs by WW

Salmon pan eggs

0 - 5
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min



10 medium, lightly beaten

Skim milk

¼ cup(s), (60ml)

Fresh mixed vegetables

200 g, superfood variety (see tip)

Red salmon, canned in spring water

350 g, (buy 1 x 415g can) drained, skin removed, flaked


  1. Preheat oven to 200°C. Lightly spray a shallow 30 cm x 20 cm (base measurement) baking dish with oil and line base and sides with baking paper.
  2. Whisk eggs and milk in a large bowl until combined. Season with salt and pepper and stir through vegetables. Pour mixture into prepared dish. Top with salmon and bake for 18–20 minutes or until set.
  3. Using baking paper lining, transfer pan eggs to a chopping board and cut into 8 slices to serve.


TIPS: Superfood vegetable mix is a mix of shredded carrot, cabbage, beetroot, kale, daikon radish and celery. If unavailable you could use undressed coleslaw mix. Leftover pan eggs will keep for up to 2 days in a container in the fridge. Reheat individual slices in microwave on High (100%) in 15 seconds bursts until hot. Serve with a leafy green salad