Oven Baked Eggs with Salmon Spinach Hash

Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 4


  1. 4 cups (1 L) chopped, cooked potatoes
  2. 4 cups (1 L) baby spinach
  3. 2 green onions, finely sliced
  4. 2 tbsp (30 mL) olive oil
  5. 1 clove garlic, minced
  6. 1/4 tsp (1 mL) salt and pepper
  7. 10 oz (280 g) leftover cooked salmon
  8. 4 eggs
  9. 4 tsp (20 mL) finely chopped fresh chives
  10. 1/4 cup (60 mL) sour cream


  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.