Smoked salmon and sour cream baked eggs
Serving size are a important component in your diet plan. You ought to compare the amount of this food that you normally eat into the serving size recorded on the tag. Eating large servings or parts may cause weight gain. Whether you are planning an elaborate menu or only planning in advance for tomorrow's Smoked salmon and sour cream baked eggs. This recipe stems from many years of enjoying it in the kitchen. I find that including a few ingredients into a recipe provides thickness into that which exactly is usually bland. You might be looking for lighter food items to make along with your leftovers. Wonderful and light Smoked salmon and sour cream baked eggs ideal for post-vacation. The elements within this recipe make your tongue pounding, also have become waist-friendly once you want a'snack' following an active vacation. Using a few components as choices, this soup has been loaded with a fall and spicy flavor that makes it creamy. The perfect Smoked salmon and sour cream baked eggs to heat up you on chilly winter months. Excellent for using leftover. With all that happens over a normal afternoon - long hours, athletics and after school tasks - it really is understandable that cooking is the previous thing you wish to perform or have to consider once you buy home. That is where you would like to develop to drama with. Here, you will come across fast and simple recipes that pay for all your favorite dishes for example poultry dinner recipes, ground beef recipes, and also vegetarian dinner suggestions that may keep food enjoyable, yet quick. And as it's necessary to satisfy the whole household members, we've also included family-friendly Smoked salmon and sour cream baked eggs ideas which may satisfy even the pickiest modest ones.
How to make Smoked salmon and sour cream baked eggs
Yield = 4Prep time: 0:05
Cook time: 0:15
Total time: 0:20
Ingredients
- 2/3 cup sour cream
- 1 1/2 tbsp chopped dill, plus extra sprigs, to serve
- 1/4 small red onion, finely chopped
- 1/3 cup frozen Coles Brand Australian Baby Peas, thawed
- 100g smoked salmon, chopped
- 4 eggs
- Toasted Coles Bakery Stone Baked White Sourdough Vienna, to serve
Method
- Step 1 Preheat oven to 200°C or 180°C fan. Grease 4 ramekins (see note) or 9cm ovenproof dishes. Place on a baking tray.
- Step 2 Combine sour cream and dill in a small bowl. Season with pepper. Scatter onion in each ramekin. Divide peas, salmon and half the sour cream mixture among ramekins. Crack an egg into each. Top with remaining sour cream mixture.
- Step 3 Bake for 12-15 mins or until eggs are just set. Set aside for 1 min to settle. Top with extra dill. Serve with toast.
Read other posts