Waitrose and Partners
Baked eggs with spinach & salmon

Baked eggs with spinach & salmon

This recipe, perfect for breakfast, is packed with protein with flaky salmon, and baked eggs with runny yolks. It is served with warm pitta breads for dipping.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseBreakfast
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Ingredients

  • Spray olive oil (x 10 sprays)
  • 50g baby spinach leaves, roughly sliced
  • 170g 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,440kJ/ 343kcals

Fat

13.5g

Saturated Fat

4g

Carbohydrates

32g

Sugars

2.8g

Fibre

4.7g

Protein

23.3g

Salt

1.4g

Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating