Baked eggs with salmon and baby spinach

Ingredients

For 1 serving

• Eggs2
• Smoked salmon40 g
• Spinach50 g
• Cooking cream20 g
• Dill1 g
• Rye bread1
• Black pepperto taste

Contains: gluten, lactose, eggs, fish,

Method

1. Preheat a conventional oven to 180 °C and put a kettle on for the water bath.
2. Wash and dry the baby spinach and spread it over the base of a cocotte; cut the smoked salmon into strips and scatter it on top.
3. Gently crack the eggs over the salmon and pour the cream around the yolks without covering them.
4. Set the cocotte in a baking tin, pour hot water into the tin to halfway up the cocotte and bake for 12 minutes, until the whites are set and the yolks still wobbly; the water bath cooks the eggs gently without drying them out.
5. Finish with chopped dill and pepper and serve with the rye bread.