Summary

Ingredients

• 4 egg (s), size M
• 200 g salmon fillet (s)
• 200 g spinach leaves
• 0.25 ¼ bunch chives
• 2 shallot (s)
• 1 tablespoon butter
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• Butter for the mold
• nutmeg
• salt and pepper

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Instructions

1. Preheat the oven to 150 ° C top / bottom heat. Grease four small ovenproof dishes with a little butter. Wash the salmon, pat dry and cut into eight bite-sized pieces. Wash, clean and spin dry the spinach. Peel the shallots and cut into fine cubes. Wash the chives, spin dry and cut into fine rolls.
2. Heat the butter in a saucepan, sauté the shallots and then let the spinach collapse briefly in the saucepan while stirring. Season the spinach with salt, pepper and nutmeg. Heat the olive oil in a pan and fry the salmon briefly but spicy on all sides. Remove from the heat, season with salt, pepper and drizzle with lemon juice.
3. Distribute the spinach and the fish on the molds, make a well in the spinach, break one egg per mold and place in the well. Bake the tins in the oven for about 15-20 minutes, until the eggs are set. Sprinkle with chives and pepper and serve hot immediately.