BAKED EGGS POTS WITH SMOKED SALMON

For a veggie alternative, swap the salmon with a spoonful of baked beans or sliced mushrooms to go with your eggs.

SERVES 2

✣ Small handful baby spinach

✣ 4tbsp crème fraiche

✣ 2 eggs

✣ 30g (1oz) smoked salmon, cut into strips

✣ 2 slices crusty white bread

✣ Butter, to serve

You will need:

✣ 2 ramekins

1

Preheat the oven to 180C/ Gas 4. Wilt the spinach in a bowl in the microwave for 30 secs on high, then drain, squeezing out any remaining water if necessary, so it’s not too soggy. 2

Divide the crème fraiche and spinach evenly between the ramekins. Crack an egg into each one. Season with ground black pepper. 3

Place the ramekins in a baking tin and half fill the tin with warm water.

4

Bake for 15 mins until the egg white is set with a

runny yolk, or cook for 5 mins longer if you like your egg yolk to be firm. Toast the bread.

5

Top each of the egg pots with smoked salmon. Serve with fingers of buttered toast for dipping.

TIP These can be prepared in advance and popped in the oven first thing. PER SERVING 354 cals, 21g fat, 10g sat fat, 24g carbs