A tasty, protein-packed breakfast or lunch dish, this is really simple to prepare. In France, this is known as ‘oeufs en cocotte’, we’ll call it baked eggs!
This is a really nice one to get the family involved and let the kids get a chance to help out. Spinach adds another healthy burst of iron to this superfood packed dish.
- 100g washed baby leaf spinach
- 100g packet of RR. Spink & Son’s Cold Smoked Salmon
- 2 tbsp Gruyėre cheese, grated
- 100ml double cream
- 4 medium free-range eggs
- salt & freshly ground black pepper to season
Preheat the oven to 180C.
Tear the smoked salmon into rough 2cm pieces.
Place in a bowl with the cream, spinach and some salt and black pepper.
Take 4 small terracotta dishes or shallow oven proof dishes and divide the mixture between each dish.
Create a small hollow in each of the dishes and crack an egg into each one.
Sprinkle a little grated cheese on top of each dish.
Bake in the oven for 10-12 minutes until the whites are set and yolks still runny.
Serve still warm from the oven with toast and a nice cuppa.