There is no excuse not to grow your own spinach — it’s so easy. There’s nothing better than picking a few fresh leaves to add to breakfast smoothies, salads or bakes, such as this one with salmon. This is one of my favourites. Serve it warm from the oven with a slice of fresh bread.
SPINACH AND SALMON BAKE
Serves 4
2 cups cooked spinach (400g uncooked)
1 clove garlic, crushed
6 eggs
½ cup cream or sour cream
¼ tsp nutmeg
½ cup basil leaves and few for garnish
1 cup grated tasty cheese
Salt and freshly ground pepper
100g cold smoked salmon
1. Preheat oven to 170C. Grease four cup dishes.
2. Squeeze any excess water from the spinach then stir through the garlic.
3. Whisk the eggs with the cream, nutmeg, salt and pepper. Fold through the spinach, basil and cheese until well combined. Spoon the mixture into the ramekins. Dot two or three pieces of salmon into each dish. Bake in the oven for 20 minutes until they are just set.
4. Serve warm, garnished with a few basil leaves.
