Creamy Baked Eggs with Smoked Salmon and Capers


1. Preheat the oven to 200ºC / 180ºC Fan / Gas 5. Grease 4 ramekins with butter. Add the remaining butter to a frying pan with the spinach and wilt down over a medium heat. Divide the smoked salmon and spinach between the four ramekins.
2. In a bowl mix together the crème fraîche and the chives then divide between the ramekins. Make an indent in the middle of the mixture then crack an egg into each.
3. Bake in the oven for 15 minutes, until the egg white is set. Scatter over the capers and serve with buttered toast soldiers for dipping.


• 10g butter, plus extra for greasing
• 200g fresh baby spinach
• 100g smoked salmon, chopped
• 100g crème fraîche
• 2 tbsp chives, chopped
• 4 eggs
• 4 tsp Opies Capers

Capers Entertaining Fish seafood Food Savoury