2 TbspButter, for greasing ramekins

1 TbspButter

½ mediumOnion, finely diced

1 cloveGarlic, finely diced

1 bagBaby spinach

½ cupCream

400 gSmoked salmon, we used Regal Cold Smoked

4 largeEggs

1 servingBread, of your choice, toasted

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Method

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Set oven to 200C. Grease 4 ramekins with first measure of butter. 

Heat butter in a medium pan, add the onion and garlic and cook until soft and translucent. This should take 3-4 minutes. 

Add the spinach and cook until wilted. Add the cream and reduce by half until the sauce has thickened slightly. Season to your liking. 

Arrange the ramekins in a shallow baking tray and divide spinach evenly among them, followed by the cold smoked salmon. 

Make a small dent in the middle of each ramekin and crack an egg into it. Bake in the oven for 15 minutes or until the egg whites are just set. Serve with buttered toast.