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!
This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.
Ingredients for 1 serving
| 154 g | smoked salmon | 2 | whole eggs | 2 | egg whites | 116 g | mushrooms, sliced | 95 g | cherry tomatoes, sliced in half | 149 g | spinach | 6 g | butter | 46 g | reduced fat sour cream | salt and pepper |
Method
- 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.
Recipe Notes
- 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.
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