Photo of Baked eggs with salmon & creamy spinach by WW

Baked eggs with salmon & creamy spinach

7
6
6
SmartPoints® value per serving
Total Time
0 min
Serves
4
Difficulty
Moderate
Use four bacon medallions in place of salmon, for 4 SmartPoints per serving.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Spinach

120 g, baby leaf

Elmlea Alternative to Cream Double Light

60 ml

Spring Onions

2 medium, trimmed and sliced

Co-op Hot Smoked Salmon Flakes

150 g

Egg, whole, raw

4 medium, raw

WW Soft Malted Danish Bread

4 slice(s), toasted, to serve

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a large frying pan with cooking spray and set over a high heat. Cook the spinach, stirring, for 2 minutes or until just wilted. Pour in the cream alternative and bring to a simmer. Remove from the heat and season to taste.
  2. Mist 4 x 250ml ramekins with cooking spray and place on a baking tray. Divide the spinach between the ramekins then top with half the spring onions, followed by the salmon. Carefully crack 1 egg into each ramekin and scatter over the remaining spring onion. Season well.
  3. Bake for 15 minutes, or until the egg whites have set and the yolks are cooked to your liking. Set aside for 2-3 minutes, then serve with the toast on the side.

Notes

Fancy adding more vegetables? Try including chopped tomatoes to the pan along with the spinach.

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