Baked eggs with salmon & creamy spinach
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Use four bacon medallions in place of salmon, if you like.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Spinach
120 g, baby leaf
Light double cream
60 ml
Spring Onions
2 medium, trimmed and sliced
Hot smoked salmon flakes
150 g
Egg, whole, raw
4 medium, raw
Calorie Controlled Brown 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.
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