Baked Eggs With Smoked Salmon
INGREDIENTS (serves 4)
20g of butter
120g of smoked salmon
50g baby spinach leaves
4 fresh eggs
4 tsp cream
Salt and pepper
100g salad leaves, to serve
8 bread croutons
Cut the smoked salmon into slices.
Butter four ramekins and add the smoked salmon. Sprinkle some pepper and a little salt (not too much - smoked salmon is already salty).
Add the spinach, then break one egg into each ramekin. Add a teaspoon of cream in each ramekin.
Place the ramekins into a roasting tray and fill up to halfway with boiling water. Place in the oven to bake for 6 minutes. The water will help to cook the eggs better.
Carefully remove from the oven and serve immediately with crunchy bread croutons and some salad leaves.