Oven Baked Eggs with Salmon-Spinach Hash

Prep time: 15min
Total time: 40min
Serves: 4
4 cups
chopped, cooked potatoes
1 L
4 cups
baby spinach
1 L
2
green onions, finely sliced
2 tbsp
olive oil
30 mL
1
clove garlic, minced
1/4 tsp
salt and pepper
1 mL
10 oz
leftover cooked salmon
280 g
4
eggs
4 tsp
finely chopped fresh chives
20 mL
1/4 cup
sour cream
60 mL
Per serving: 1/4 of the recipe
calories
410
fat
19 g
saturated fat
4.5 g
carbs
35 g
sugar
2 g
protein
27 g
cholestrol
235 mg
fibre
4 g
sodium
300 mg

Directions

  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.