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SPRING BAKED EGGS

Gluten/Sugar Free: Vegetarian

Serves 2

4 eggs

100g smoked salmon roughly cut in strips

1/2 small bulb fennel, finely sliced

1/4 cup peas (frozen, and blanched is fine)

1/2 zucchini, finely sliced or ribboned

few sprigs fresh dill

3 tablespoons pesto

1/3 cup greek yoghurt

 

Preheat oven to 180C and grease an oven proof fry pan with coconut oil or butter.

Arrange smoked salmon, fennel, peas, zucchini, dill and pesto in the pan.

Dollop yoghurt around the pan and crack the eggs over the top.

Place in oven to cook for 15-20minutes, depending on how you like your eggs.

Serve with sourdough or gluten free bread or a side of quinoa and ground black pepper.

 

 

 

 

 

Category

Breakfast

Tags
bakedeggs, breakfast, eggs, glutenfree, nosugar, organic, recipes, seasonal, seasonaleating, spring, sugarfree, vegetarian, wholefoods
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