Oven Baked Eggs with Salmon-Spinach Hash
Prep Time
Serves
Cooking Mode
4 cups chopped, cooked potatoes
4 cups baby spinach
2 green onions, finely sliced
2 tbsp olive oil
1 clove garlic, minced
¼ tsp salt and pepper
10 oz leftover cooked salmon
4 eggs
4 tsp finely chopped fresh chives
¼ cup sour cream
4 cups chopped, cooked potatoes
4 cups baby spinach
2 green onions, finely sliced
2 tbsp olive oil
1 clove garlic, minced
¼ tsp salt and pepper
10 oz leftover cooked salmon
4 eggs
4 tsp finely chopped fresh chives
¼ cup sour cream
Directions
1Toss 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.
2Bake 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.
Tips
1
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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Personal Note
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