zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Baked eggs with spinach & salmon

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Baked eggs with spinach & salmon

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 4

    Ingredients

    Spray olive oil (x 10 sprays)
    50g baby spinach leaves, roughly sliced
    170g pack Waitrose Poached Scottish Salmon Fillets, skinned
    2 tbsp reduced fat soured cream
    4 large Waitrose British Blacktail Free Range Eggs
    4 tsp essential Waitrose Grated Parmigiano Reggiano
    4 wholemeal pitta breads, to serve
     

    Method

    1. Preheat the oven to 180°C, gas mark 4.

    2. Spray 4 x 11cm brûlée dishes or wide, shallow ovenproof ramekin dishes with oil and place on a baking tray. Sprinkle in the spinach, followed by large flakes of salmon, then dot with the soured cream.

    3. Crack an egg over the top of each one and sprinkle with Parmigiano Reggiano. Season. Bake in the oven for 8-12 minutes, or until the whites are opaque and the yolks are just soft.

    4. Warm the pittas in the oven during the last minute of cooking and serve cut into triangles to dip.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary