Smoked Salmon & Sour Cream Baked Eggs

Every month Coles releases a magazine that makes the most of fresh seasonal produce, as well as featuring tasty everyday recipes that are quick, easy and something that whole family will love. Coles Magazine is like my Bible for food. I NEED to get a copy for myself every month, and the best thing about it is that it’s free! Pictured above is the March 2014 issue of Coles Magazine. I looked back to last month for today’s recipe: Smoked Salmon & Sour Cream Baked Eggs.

I followed the recipe and changed minor things for various reasons, firstly instead of dill, I used chives only because I didn’t want to buy a whole packet of dill (I barely use this herb), and secondly, I didn’t add green peas as the recipe stated only because I didn’t have any to use. Nonetheless, the recipe turned out really well and it’s definitely a keeper. Cheap, simple dish that serves 4 – the only thing that was relatively expensive was the smoked salmon.

PREP TIME 5 MINS | COOKING TIME 12-15 MINS | SERVES 4

INGREDIENTS

2/3 cup sour cream
1 & 1/2 tbsp chopped chives, plus extra to serve
1/4 small red onion, finely chopped
100g smoked salmon, roughly chopped
4 large free range eggs
Slices of Pane di Casa bread from Bakers Delight, toasted and buttered
1 bunch baby asparagus, woody ends snapped off
Olive oil
Ground salt and pepper to taste

METHOD

Preheat oven to 180C. Grease four ramekins (or in this case I used my mini cocotte pots) and place on a baking tray.
Combine the sour cream and chives in a small bowl, and season with salt and pepper to taste. Scatter the chopped onion evenly in each cocotte. Divide the salmon and half of the sour cream mixture among the cocottes and crack an egg into each. Top with the remaining sour cream mixture.
Bake for 12-15 minutes or until eggs are just set. Meanwhile, grill the asparagus on a grill pan over high heat for about a minute per side or until tender. Turn the heat off and drizzle a bit of olive oil over the asparagus still in the pan and season with salt and pepper. Transfer to a serving plate.
Set aside for a minute to settle. Top with extra chives, and (optional) a little bit of paprika.