You can easily double or triple this recipe to feed a crowd – as long as you have enough ramekins. Letting the eggs stand ensures that the yolks remain runny while the whites set.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2013
Ingredients
Method
Brush four 1-cup (250 mL) ramekins with 2 tsp of the butter; add 1 tbsp cream to each. Bake in 500ºF (260ºC) oven for 5 minutes.Divide salmon and chives among ramekins. Crack 1 egg into each dish; sprinkle with salt and pepper. Bake until whites are almost set but still slightly translucent, 8 to 10 minutes.
Let stand until whites are set but yolks remain runny, 8 to 10 minutes.
Meanwhile, spread remaining butter over bread. Using serrated knife, cut lengthwise into 3/4-inch (2 cm) wide strips; arrange on baking sheet. Bake in 500ºF (260ºC) oven until golden brown, about 5 minutes. Serve with eggs.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 453 mg
- Sugars 3 g
- Protein 16 g
- Calories 315.0
- Total fat 19 g
- Potassium 221 mg
- Cholesterol 225 mg
- Saturated fat 9 g
- Total carbohydrate 20 g
%RDI
- Iron 14.0
- Folate 25.0
- Calcium 8.0
- Vitamin A 18.0
- Vitamin C 2.0
