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.

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Serves4
CourseBreakfast
Prepare5 mins
Cook10 mins
Total time15 mins

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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

Preheat the oven to 180°C, gas mark 4.
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.
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.
Warm the pittas in the oven during the last minute of cooking and serve cut into triangles to dip.