Name: Smoked salmon and sour cream baked eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 155.10 gm sour cream; 30.00 ml chopped dill, plus extra sprigs, to serve; 1/4 small red onion, finely chopped; 82.50 ml frozen Baby Peas, thawed; 100g smoked salmon, chopped; 4 eggs; Toasted Stone Baked White Sourdough Vienna, to serve

Smoked salmon and sour cream baked eggs

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Elevate breakfast with gourmet smoked salmon and sour cream baked eggs.

Ingredients:

155.10 gm sour cream
30.00 ml chopped dill, plus extra sprigs, to serve
1/4 small red onion, finely chopped
82.50 ml frozen Baby Peas, thawed
100g smoked salmon, chopped
4 eggs
Toasted Stone Baked White Sourdough Vienna, to serve

Instructions:

Preheat your oven to 200°C or 180°C fan while you grease 4 ramekins (see note) or 9cm ovenproof dishes, then place them on a baking tray.
In a small bowl, mix sour cream and dill, then season with pepper. Place onion in each ramekin. Divide peas, salmon, and half of the sour cream mixture among the ramekins. Crack an egg into each ramekin and finish by topping with the remaining sour cream mixture.
Bake for 12-15 minutes until the eggs are perfectly set. Let it rest for a minute; then sprinkle some fresh dill on top. Enjoy with some toasted bread.

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