Spinach & Mushroom Egg Pots with Smoked Salmon

Spinach & Mushroom Egg Pots with Smoked Salmon

Smoked Salmon is a real treat and I’ve started to have it more often as a breakfast treat at the weekend.  Paired with eggs it’s a lovely hit of protein without too much effort.  Baking the eggs takes all of the work out of this recipe so for me it’s a real lean winner!

Ingredients for 1 serving

154g smoked salmon
2 whole eggs
2 egg whites
116g mushrooms, sliced
95g cherry tomatoes, sliced in half
149g spinach
6g butter
46g reduced fat sour cream
salt and pepper

 (Example ingredient amounts given, adjust accordingly to your requirements)


  • Pre-heat your oven to 190°C fan/400°F.
  • Put a frying pan onto a medium heat and wilt the spinach.
  • When the spinach has wilted, put it on a plate with some kitchen roll to soak up any excess liquid.
  • Use the same pan to dry fry the mushrooms with a little salt to help some of the natural juices come out so that you don’t need to use any oil.
  • Take 2 ramekin pots or a small rectangular ceramic dish, smear the sides and bottom with the butter.
  • Spread the spinach across the bottom of the dish.
  • Now arrange the mushrooms on top of the spinach.
  • Crack your eggs on the top of the mushroom and spinach mix and top up with your egg whites.
  • Bake these in the oven until cooked.
  • This may take 10-15 minutes depending on how runny you like your eggs.
  • When ready, put the pots on a plate and serve with the smoked salmon, cherry tomatoes and a dollop of sour cream.

A nice easy breakfast!


  • You could microwave the egg pots but be careful not to do it for too long as I’ve had eggs explode in the microwave before!!!
  • For those on 2018 BC plans, Smoked salmon is a swap for salmon fillet.  Simply increase your salmon fillet amount by 30% to determine the appropriate Smoked salmon amount.
Nella Foulds
Nella Foulds

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