Smoked salmon and sour cream baked eggs

Turn breakfast into a gourmet occasion with these smoked salmon and sour cream baked eggs.

Preheat oven to 200°C or 180°C fan. Grease 4 ramekins (see note) or 9cm ovenproof dishes. Place on a baking tray.
Combine sour cream and dill in a small bowl. Season with pepper. Scatter onion in each ramekin. Divide peas, salmon and half the sour cream mixture among ramekins. Crack an egg into each. Top with remaining sour cream mixture.
Bake for 12-15 mins or until eggs are just set. Set aside for 1 min to settle. Top with extra dill. Serve with toast.

Source

2/3 cup sour cream

1 1/2 tbsp chopped dill, plus extra sprigs, to serve

1/4 small red onion, finely chopped

1/3 cup frozen Coles Brand Australian Baby Peas, thawed

100g smoked salmon, chopped

4 eggs

Toasted Coles Bakery Stone Baked White Sourdough Vienna, to serve

Mixing Bowl Set

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