John Myers
Baked Eggs with Spinach and Salmon
The perfect baked eggs with spinach and salmon recipe with a picture and simple step-by-step instructions.
- 4 tsp Butter
- 200 g Skinless salmon fillet
- 300 g Frozen spinach leaves
- 1 Shallot
- 1 Clove of garlic
- Salt and pepper
- Freshly grated nutmeg
- 2 tbsp Rapeseed oil
- 2 tbsp Freshly squeezed lemon juice
- 4 Eggs
- 2 tbsp Chives fresh
- Preheat the oven to 120 degrees (circulating air is less suitable. Spread the molds with butter.
- Peel the shallot and garlic and roughly chop. Heat 1 tablespoon of oil in a saucepan. Sauté the shallot and garlic in it, then add the spinach and cook with it. Season to taste with salt, pepper and nutmeg.
- 1El oil in a pan and fry the salmon briefly on both sides, season with salt and pepper, remove from the stove and drizzle with lemon juice. Roughly pluck the salmon fillet and divide the spinach and salmon into the molds. Make a well in the spinach with a tablespoon, break open an egg and place in the spinach well.
- Bake the molds in the hot oven for about 15-20 minutes until the egg white has set and the salmon is cooked. Serve the baked eggs with spinach and salmon sprinkled with chives.
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