Name: Eggs in pots with smoked salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 2 leeks, halved, thinly sliced; 125.00 ml frozen peas, thawed; 2 tsp lemon rind, finely grated; 165.00 ml light thickened cooking cream; 100g smoked salmon, cut into thick strips; 20.00 ml fresh thyme leaves; 8 eggs; Extra fresh thyme sprigs, to serve

Eggs in pots with smoked salmon

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Indulge in this cheesy keto breakfast or brunch favorite - perfect on its own or with crusty bread.

Ingredients:

2 leeks, halved, thinly sliced
125.00 ml frozen peas, thawed
2 tsp lemon rind, finely grated
165.00 ml light thickened cooking cream
100g smoked salmon, cut into thick strips
20.00 ml fresh thyme leaves
8 eggs
Extra fresh thyme sprigs, to serve

Instructions:

Preheat your oven to 180C/160C fan-forced and lightly grease four 1 1/2-cup-capacity ovenproof dishes.
In a large frying pan over medium heat, sauté the leek in oil until tender, about 5 to 7 minutes. Add peas and lemon rind, then divide the mixture into individual dishes and drizzle with cream.
Sprinkle smoked salmon and half of the thyme over the dishes. Gently crack 2 eggs into each dish. Arrange the dishes on a baking tray.
Bake for 20 minutes until the egg is perfectly cooked. Season with pepper and serve garnished with the remaining thyme leaves and extra sprigs.

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