Baked Eggs with Smoked Salmon

Ingredients:

For the Relish:

1 green chili pepper, seeded and thinly sliced

1 small red onion, finely chopped

3 vine tomatoes, seeds removed and chopped

1 tablespoon apple cider vinegar

Salt and Pepper, to taste

1/8 teaspoon sugar

A small bunch of Fresh Dill, chopped

A small bunch of Fresh Chives, chopped

1 tablespoon olive oil

For the Baked Eggs and Smoked Salmon:

16oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

4 large eggs

2 shallots, finely chopped

2 cups fresh spinach, roughly chopped

1 cup fresh zucchini, roughly chopped

1 cup fresh asparagus, roughly chopped

Zest of 1 lemon, grated

3-1/2 tablespoons butter

2/3 cup light cream

2/3 cup heavy cream

Olive oil for frying

1 tablespoon Dijon mustard

Fresh grated nutmeg

1/8 teaspoon white pepper

Lemon wedges for garnish

Crusty sourdough, to serve (can be toasted)

Procedure:

To make the relish, combine the chili pepper, onion, tomatoes, vinegar, salt, pepper, and sugar in a bowl and mix well, then stir in the 1 tablespoon of olive oil and the fresh dill and chives.

To make the Baked Eggs, melt the butter with a teaspoon of olive oil in a large frying pan over medium low heat.

Add in the shallots and cook for 2 minutes, being careful to not brown the shallots.

Add in the zucchini, asparagus, and spinach and stir to combine, then cook for another 5-7 minutes or until the water has evaporated from the spinach.

Add in the light and heavy cream, the mustard, lemon zest, a dash of grated nutmeg, and the white pepper.

Cook for 3 minutes, stirring occasionally, then add in the smoked salmon and tasted for seasoning.

Using a spoon, make four wells for the eggs by moving the smoked salmon and vegetables out of the way, but leaving the cream sauce.

Crack an egg into a small bowl, the pour the egg into one of the wells, repeat the process with the remaining eggs.

Cover the pan with a lid, then cook for 5 more minutes, or until the egg whites have set and the yolks are still soft and runny.

Serve immediately with the relish and sourdough bread and a lemon wedge if desired.