Eggs for breakfast can be pretty utilitarian – bulk-cooked frittatas, a super-fast omelet before you run out the door – but they can also be classy and even elegant, and this recipe is an example of the latter. A pile of wilted spinach makes a beautiful backdrop for a baked egg, and the pale pink salmon is a beautiful addition to the plate and also adds some serious flavor.
Making this in individual dishes gives you a chance to play around with the presentation even more; you could do smaller cast-iron pans for a more rustic look, or go with Pyrex for something a little more modern, or experiment with a variety of colors to create an interesting visual effect for the whole table.
Don’t skimp on the spinach: once it’s on the stove, a huge pile of raw spinach wilts down to an amazingly small amount of cooked leaves. And with one of the most nutritious vegetables around, there’s no point in shorting yourself. Try this for a beautiful brunch on the weekend – it’s definitely a lot nicer than bagels.
Baked Eggs With Spinach And Smoked Salmon Recipe
Protein: 13g / %
Carbs: 7g / %
Fat: 9g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 smoked salmon fillet, cut into chunks;
- 4 eggs;
- 2 shallots, sliced;
- 10 oz. baby spinach;
- 4 tbsp. coconut milk;
- Fresh chives, minced;
- Cooking fat;
- Sea salt and freshly ground black pepper;
- Preheat your oven to 350 F.
- Preheat a skillet to a medium heat, and melt some cooking fat.
- Add the shallots to the pan, and cook until soft, about 4 minutes.
- Add the spinach and cook until wilted.
- Pour the coconut milk, season to taste, and cook for another minute.
- Divide the spinach equally among 4 oven safe dishes.
- Make a small well in the center of each pile of the spinach and crack in an egg.
- Divide the salmon pieces equally among each dish.
- Place in the oven and bake for 12 to 15 minutes.
- Sprinkle with fresh chives to serve.