SMOKED SALMON BAKED EGGS

Serves: 4

1/2 cup (125 mL) diced bacon

■

1 tbsp (15 mL) canola oil ■

2 cups (500 mL) grated peeled ■ sweet potato

1/2 cup (125 mL) finely chopped ■ leeks (white portion only) 1/4 tsp (1 mL) salt ■

1/4 tsp (1 mL) freshly ground ■ pepper

2 cups (500 mL) thinly sliced ■ Swiss chard ( leaves and stems) or kale

1 tbsp (15 mL) slivered fresh ■ sage

5 oz (150 g) fully cooked smoked ■ salmon, broken into chunks 4 large eggs ■

1. Add bacon to a large non-stick frying pan over low heat; cook uncovered, stirring occasionally, until crisp. Remove from heat.

2. Drain bacon on paper towels. Drain off excess fat from pan.

3. Return frying pan to low heat; return bacon to frying pan. Add oil, sweet potato, leeks, salt and pepper; sauté until sweet potato is golden brown, about 15 minutes.

4. Meanwhile, preheat oven to 350 F (175 C).

5. Add Swiss chard and sage to mixture; stir to combine.

6. Spread mixture in bottom of a greased, shallow 2-quart (2-L) baking dish. Using back of a spoon, make 4 evenly spaced shallow indentations in mixture, being careful not to go through to bottom of baking dish.

7. Press salmon into each indentation, dividing equally. Crack 1 egg on top of salmon in each indentation. Bake for 18-20 minutes or until eggs are set.