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Photo of Smoked salmon and leek baked eggs by WW

Smoked salmon and leek baked eggs

Total Time
50 min
20 min
30 min
Take eggs beyond brekkie with this light and creamy combo- add a salad and you’re done!


Olive oil

1 tbs


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


8 medium

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Garden salad drizzled with lemon juice.