BAKED EGGS with SMOKED TROUT & SPINACH 

Servings: 2 

Nutritional values per serving: 

calories 352, protein 26g, fat 19.8g (saturated 5.7g), carbs 2.2g (sugar 2.5g), sodium 1055mg 

INGREDIENTS 

• olive oil cooking spray 
• 20 baby spinach leaves, roughly chopped 
• 1 (about 90g) hot smoked trout fillet (or salmon fillet) 
• 2 tbsp reduced fat crème fraiche (or soured cream) 
• 2 large free-range eggs 

• freshly ground black pepper 
• 2 tsp grated Parmesan cheese 
• 1 tbsp (10g) toasted pine nuts 
• 2 slices wholemeal bread, toasted 

METHOD 

• Pre-heat the oven to 180° C. 
• Spray 2 x 10-11cm ramekins with olive oil spray. 
• Add a layer of spinach to the ramekins. Flake the trout fillet and place on top of the spinach. Spoon over the crème fraiche. 
• Crack an egg into each ramekin, lightly season with black pepper and sprinkle with Parmesan. 
• Place the ramekins on a baking tray and bake for 8-12 minutes, or until the egg whites have set but the yolks are still soft. 

• Sprinkle with toasted pine nuts and serve with a slice of toasted wholemeal bread. 

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food