Eggs in Pots with Smoked Salmon

On the table in: 45 minutes
Serves: 4
Origin: Western

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 leeks, halved, thinly sliced
  • 1/2 cup frozen peas, thawed
  • 2 teaspoons lemon rind, finely grated
  • 2/3 cup light thickened cooking cream
  • 100g smoked salmon, cut into thick strips
  • 1 tablespoon fresh thyme leaves
  • 8 eggs
  • Extra fresh thyme sprigs, to serve

Nutritional Information

Per serving: 376 calories; 6.9g carbohydrates; 22.5g protein; 28.3g fat; 3.7g fibre

Instructions:

  1. Preheat oven to 180C/160C fan-forced. Grease four 1 1/2-cup-capacity ovenproof dishes.
  2. Heat oil in a large frying pan over medium heat. Add leek. Cook, stirring, for 5 to 7 minutes or until tender. Stir in peas and lemon rind. Divide leek mixture among prepared dishes. Drizzle evenly with cream
  3. Scatter over smoked salmon and 1/2 the thyme. Carefully crack 2 eggs into each dish. Place dishes on a baking tray.
  4. Bake for 20 minutes until egg is just set or until cooked to your liking. Season with pepper. Serve sprinkled with remaining thyme leaves and extra sprigs.

We would like to acknowledge that this recipe was sourced from Taste.com.au on 8 April 2019.

Author: Liz Macri     Image credit: Guy Bailey & Andrew Young     Publication: Super Food Ideas

https://www.taste.com.au/recipes/eggs-pots-smoked-salmon/cf34ea0a-0348-43a6-891d-c6c553ebe2e5