How Do You Like Your Eggs In The Morning ? – Creamy With Smoked Salmon?

Earlier in the week I posted a breakfast/brunch or lunch idea on Instagram that got quite a few people talking. Many direct messages asked for the recipe plus timings and so I thought I would post it on the website so that everyone could enjoy the idea. 

I know that not everyone follows Instagram but it’s a social media platform that we love and it does give me personally (Carol) an opportunity to show you the kind of foods I eat and that we make in the Bariatric Test Kitchen on a daily and weekly basis. Scroll down beyond this recipe and you’ll see some of the meals and advisory topics we have chatted about this September and then consider following us if you feel it would be useful – and we can follow you back too!

But back to the baked eggs with smoked salmon – this is really another version of those baked eggs that we like in a bacon lined cups. The smoked salmon somehow makes it a bit more luxurious and decadent – just the thing for serving this weekend! Serve with buttered toast if you can tolerate, griddled or baked asparagus spears are also good for dipping too.

 

CREAMY BAKED EGGS WITH SMOKED SALMON

Ingredients

METRIC/US

low-fat cooking spray or a little butter for grasing

50 g/2 oz smoked salmon, thinly sliced

5 tbsp low-fat crème fraîche

salt and freshly ground black pepper

2 tbsp snipped chives

2 eggs

1½ tsp grated Parmesan cheese

 

Method

1.  Preheat the oven to 200 C/400 F/gas 6 and bring a kettle to the boil.
2.  Grease 2 x 150 ml/2/3 cup ramekins or small cups with the low-fat cooking spray or butter and use the salmon to line the base and sides.
3.  Mix the crème fraîche with salt and pepper to taste and most of the chives. Divide between the ramekins then crack and egg into each. Scatter over the Parmesan and the remaining chives.
4.  Place the ramekins in a baking dish and pour boiling water around them to come halfway up the sides. Bake for 15-18 minutes or until the whites are set but the yolks are set to your liking.
5.  Remove from the oven and leave to stand for 1-2 minutes before serving with toast or asparagus spears if liked.

 

SERVES 2

WLS PORTION: ½-1

 

CALORIES PER PORTION: 202

PROTEIN: 14.7g

CARBOHYDRATE: 2.7g

FAT: 14.7g

 

Image courtesy of http://www.tesco.com

 

 

 

 

 

Here are a selection of the meals, recipes and advisory snippets that we have posted on Instagram so far this September. If you wish to follow us or check out the posts then click the link below:

 

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