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Baked Eggs with Wilted Spinach and Salmon

Aida Mollenkamp
  • 25 minutes
  • Serves

INGREDIENTS

10 oz

Baby spinach

1

Leeks, medium

1 tbsp

Parsley, fresh

4

Eggs, large

2 tbsp

Olive oil

1

Buttered toast

2 tbsp

Butter, unsalted

1/4 cup

Heavy cream

4 ounces hot-smoked salmon skin removed and flaked into small pieces