Oven Baked Eggs with Salmon Spinach Hash

4
Easy
Breakfast

Characteristics

High Fibre Without gluten Without nuts

Nutritional Facts Per Serving

410
Calories
27 g
Protein
35 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 410
  • Lipides 19 g
    • Saturated fat  4.5 g
  • Cholesterol 235 mg
  • Sodium  300 mg
  • Carbs 35 g
    • fiber  4 g
    • Sugar  2 g
  • Protein 27 g

Ingredients

  • 4 cups (1 L) chopped, cooked potatoes
  • 4 cups (1 L) baby spinach
  • 2 green onions, finely sliced
  • 2 tbsp (30 mL) olive oil
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) salt and pepper
  • 10 oz (280 g) leftover cooked salmon
  • 4 eggs
  • 4 tsp (20 mL) finely chopped fresh chives
  • 1/4 cup (60 mL) sour cream

Method

  1. Toss together potatoes, spinach, green onions, oil, garlic, salt and pepper. Stir in salmon, being careful to keep it in bite-size chunks. Arrange in an even layer in 8-in. (20-cm) square baking dish. Crack eggs over top, spacing evenly over top potato mixture.
  2. Bake 12 to 15 min. or until potatoes and salmon are heated through, egg whites are just set and yolks are still slightly runny (or cooked to desired doneness). Sprinkle chives on top and serve with dollops of sour cream. 

Tip: To cook salmon, bake on a parchment paper-lined baking sheet at 400°F (200ºC) 15 to 18 min., until it flakes easily with a fork.

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