Smoked Salmon And Sour Cream Baked Eggs

Turn breakfast into a gourmet occasion with these smoked salmon and sour cream baked eggs.

The ingredient of Smoked Salmon And Sour Cream Baked Eggs

• 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

The Instruction of smoked salmon and sour cream baked eggs

• preheat oven to 200u00b0c or 180u00b0c fan grease 4 ramekins see note or 9cm ovenproof dishes place on a baking tray
• 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
• 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

Nutritions of Smoked Salmon And Sour Cream Baked Eggs

fatContent: 478 calories
saturatedFatContent: 23 2 grams fat
carbohydrateContent: 11 9 grams saturated fat
sugarContent: 42 2 grams carbohydrates
fibreContent: 4 6 grams sugar
proteinContent: n a
cholesterolContent: 23 4 grams protein
sodiumContent: n a

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