Baked Eggs with Cold Smoked Salmon, Gruyėre and Spinach

Baked Eggs with Cold Smoked Salmon, Gruyėre and Spinach

bakedeggs2A 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.

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