Description
A quick and healthy breakfast option featuring smoked salmon and leeks, perfect for impressing guests or treating yourself.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 leeks, halved and thinly sliced
- 1/2 cup frozen peas, thawed
- 2 teaspoons lemon rind, finely grated
- 2/3 cup cooking cream
- 100g smoked salmon, cut into thick strips
- 1 tablespoon fresh thyme leaves
- 8 eggs, free range
- Extra fresh thyme sprigs
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 350°F (180°C). Lightly grease four ramekins and arrange them on a baking tray.
- Heat olive oil in a pan over medium heat. Add leeks and cook for 5-7 minutes until soft.
- Stir in peas and lemon rind; season with salt and pepper and cook for 1-2 minutes more.
- Add cream and thyme; simmer for 1-2 minutes until thickened.
- Divide mixture among ramekins, add salmon, and make wells for the eggs.
- Crack two eggs into each ramekin. Bake for 10-15 minutes until the whites are set.
- Garnish with thyme and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Northern European
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg