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Anna's 'adventurous' baked eggs recipe
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For Anna, the best part of the day is the morning. She’s used to early starts from her years exploring Iceland. And just as she’s known for awesome stories, she’s famous for epic breakfasts, like her ‘adventurous’ baked eggs. A subtly spicy, delicately creamy dish, made with rich salmon and fresh tomatoes. Finished with a thick swirl of Icelandic style skyr yogurt.
Anna loves seeing three generations enjoying breakfast together. Plus, it’s a chance to share her Icelandic adventures with the grandkids – from swimming in icy lagoons to camping under the northern lights. See method
Ingredients
- 1 tbsp sunflower oil
- 330g pack cherry tomatoes, halved
- 1 small red chilli, thinly sliced
- 250g bag spinach leaves
- 3 tbsp Arla skyr Icelandic style yogurt
- finely grated zest 1 lemon
- 180g pack sweet chilli hot smoked salmon fillets, skin removed and flaked
- ½ - 1 tbsp dill, roughly chopped
- 4 large eggs
To serve
- 225g Arla skyr Icelandic style yogurt
- 1 small red chilli, deseeded and finely chopped
- Rye bread, toasted (optional)
Shop ingredients
Each serving contains
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Energy
1370kj
327kcal
16%
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Fat
19g
27%
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Saturates
4g
19%
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Sugars
7g
8%
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Salt
1.2g
21%
of the reference intake
Carbohydrate 8.7g
Protein 31g
Fibre 2g
Method
- Heat the oil in a 28cm frying pan and cook the tomatoes and chilli over a moderate heat for 2-3 mins until beginning to soften. Add the spinach, yogurt and half the lemon zest and gently toss with the tomatoes until the spinach is wilted. Remove from the heat and gently toss in the flaked salmon and dill.
- Arrange the mixture in the pan to create 4 holes to crack the eggs into. Season well, then return to the heat and crack the eggs into the holes and cook over a very gentle heat for 3-4 mins until the base of the eggs have set. Cover the pan with a lid or a piece of foil and continue to cook for a further 2 mins until the tops of the eggs have set but the yolks are still soft.
- To serve, mix together the yogurt with the finely chopped chilli and remaining lemon zest. Season well, then serve the eggs from the pan onto serving plates and spoon or drizzle with the chilli and lemon yogurt dressing. Enjoy with toasted rye bread, if you like.
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