Eggs in pots with smoked salmon

Cooking Fish Eggs in pots with smoked salmon

Serve this gooey dish with crusty bread for a warming brunch, an easy dinner or Sunday breakfast.

Lables: High protein Low sodium Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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.

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

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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