John Myers
Ingredients for 4 servings:
- 4 eggs, size M
- 200 g salmon fillet(s)
- 200 g leaf spinach
- ¼ bunch chives
- 2 shallots
- 1 tbsp butter
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Butter for the mold
- nutmeg
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Low carb suitable
Preheat the oven to 150°C (top/bottom heat). Grease four small, ovenproof dishes with a little butter. Wash the salmon, pat dry, and cut into eight bite-sized pieces. Wash, trim, and spin dry the spinach. Peel the shallots and finely dice. Wash the chives, spin dry, and finely chop them. Heat the butter in a saucepan, sauté the shallots, and then briefly wilt the spinach in the pan while stirring. Season the spinach with salt, pepper, and nutmeg. Heat olive oil in a pan and sear the salmon briefly on all sides. Remove from the heat, season with salt and pepper, and drizzle with lemon juice. Divide the spinach and fish among the dishes, make a well in the spinach, crack an egg into each dish, and place it in the well. Bake the dishes in the oven for about 15-20 minutes, until the eggs are set. Sprinkle with chives and pepper and serve immediately hot.
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