Baked eggs with salmon & creamy spinach
4 - 8
PersonalPoints™ per serving
Use four bacon medallions in place of salmon, if you like.
Calorie controlled cooking spray
120 g, baby leaf
Light Double Cream
2 medium, trimmed and sliced
Hot Smoked Salmon Flakes
Egg, whole, raw
4 medium, raw
WW Soft Malted Danish Bread
4 slice(s), toasted, to serve
- 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.
- 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.
- 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.
Fancy adding more vegetables? Try including chopped tomatoes to the pan along with the spinach.