Smoked salmon and sour cream baked eggs

Name: Smoked salmon and sour cream baked eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2/3 cup sour cream; 1 1/2 tbsp chopped dill, plus extra sprigs, to serve; 1/4 small red onion, finely chopped; 1/3 cup frozen Coles Brand Australian Baby Peas, thawed; 100g smoked salmon, chopped; 4 eggs; Toasted Coles Bakery Stone Baked White Sourdough Vienna, to serve

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Author : Not available

family friendly breakfast egg

Ingredients

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2/3 cup sour cream1 1/2 tbsp chopped dill, plus extra sprigs, to serve1/4 small red onion, finely chopped1/3 cup frozen Coles Brand Australian Baby Peas, thawed100 grams smoked salmon, chopped4 eggsToasted Coles Bakery Stone Baked White Sourdough Vienna, to serve

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Instructions

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Step 1

Preheat oven to 200°C or 180°C fan. Grease 4 ramekins (see note) or 9cm ovenproof dishes. Place on a baking tray.

Step 2

Combine sour cream and dill in a small bowl. Season with pepper. Scatter onion in each ramekin. Divide peas, salmon and half the sour cream mixture among ramekins. Crack an egg into each. Top with remaining sour cream mixture.

Step 3

Bake for 12-15 mins or until eggs are just set. Set aside for 1 min to settle. Top with extra dill. Serve with toast.