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
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
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.
Typical values per serving:
37µg folic acid per serving.
This recipe was first published in January 2017.