Baked Salmon and Kale Egg Pots

Cook time 1 hour
Servings 4


1 tbsp extra virgin olive oil

200g Crème Fraiche, mixed to loosen

8 eggs

400-500g piece of centre cut salmon fillet, skinless and boneless

4 kale leaves, finely shredded

Pinch of dried dill

Pinch of chilli flakes

Zest of ½ a lemon

Salt & pepper

Toasted sourdough, to serve

Baked Salmon and Kale Egg Pots


Preheat the oven to 180C. Grease 4 x 1 cup-capacity ramekins with a little oil and place into a large baking tray. Add a tablespoon of creme fraiche to each ramekin.

Now add the kale to the pan and sauté for 2-3 minutes. Season with salt and add the dill, chilli and zest. Remove and portion into ramekins.

Cut the salmon into 8 even portions and season with salt. Arrange two pieces of salmon into each ramekin.

Crack two eggs into each ramekin and dollop over the remaining creme fraiche. Place the tray on the top shelf in the oven and pour water halfway up the ramekins in the baking dish. Bake for 15-20 minutes, or until the egg white just set and the yolks are still runny.

Serve with sourdough toast.