Baked in the oven, eggs offer a completely different flavor experience. The combination of salmon, spinach, and eggs is not only surprisingly delicious, but also easily covers your daily requirement of protein.
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Baked Eggs with Spinach and Salmon for Easter
Preparation: Baked Eggs with Spinach and Salmon (for 4 servings)
Prep time: 15 Min. Preparation/cooking time: 20 Min. Total time: 35 Min. Difficulty: medium Type: breakfast; brunch
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Preheat the oven to 180 °C top and bottom heat.
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Butter 4 small, oven-safe ramekins and place them on a deep baking tray or in a baking dish.
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Rinse the salmon, pat dry, and cut into thumb-thick strips. Divide among the ramekins.
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Wash, clean, dry, and coarsely chop the spinach. Peel and finely dice the shallot.
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Sauté in a pan in the hot butter until soft.
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Add the spinach and allow to wilt.
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Remove from heat, stir in the crème fraîche, and season with salt, pepper, and nutmeg.
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Spread over the salmon.
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Crack the eggs and slide 2 into each ramekin.
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Pour in hot water to a depth of about 2 cm.
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Let set in the oven for 10-15 minutes.
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Season the eggs with salt and pepper, sprinkle with chives, and serve.
AsVIVA and the Stockfood team wish you a lot of fun cooking and bon appétit.
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