Print
10 Minutes
20 Minutes
2-4 People
Ingredients
- 2 tbsp. olive oil
- 2 tbsp butter
- 1 leek (trimmed, halved, cut into semi-circles)
- 10oz/300g baby spinach
- 4oz/120g Burren Hot Smoked Irish Organic Salmon, spiced
- 1/4 cup or 60g heavy cream
- 1 tblsp fresh parsley, dill or chives
- 4 Large Eggs
Method
Heat the oven to 350°F/175°C. Place the rack in the middle of the oven. Prepare one big heat proof frying pan (or four small 6-9 inch skillets) by greasing it (them) including the side with 1 tablespoon of the olive oil.
Heat remaining olive oil and butter in another large frying pan. When the foaming of the butter decreased, add the bits of leek and cook for 4 to 5 minutes until softened. Add the spinach by the handful and stir after each addition, and season with salt. Cook until the spinach is wilted, another 4 to 5 minutes, by turning it frequently.
If using four skillets, divide the spinach among them, otherwise transfer it to the heat-proof frying pan. Leave any excess liquid behind. Flake the salmon onto the top of the spinach. Make four deep indentions into the spinach and break an egg into each one. Pour the cream over the whole of the pan.
Bake the spinach and eggs until the egg white are set, about 10 to 15 minutes. Sprinkle the herbs over the spinach and serve with toasted bread.
You may also like
Ballymaloe Strawberry Shortcake
It's summer time and nothing evokes summer as much as a strawberry dessert. Myrtle Allen is a national treasure. Everyone who knows anything about proper Irish food knows that. She's a real culinary heroine without whom the food culture of this country...Marinated, Barbecued Smoked Irish Salmon
It doesn't get much better than this recipe when it comes to grilled food. The salmon used in this recipe is full of flavours even on its own. To make it even more interesting, it gets marinated and then gently grilled! You can also heat it in your oven...Bolognese Pita Pockets