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Preheat the oven to 180°C, gas mark 4.
Spray 4 x 11cm brûlée dishes or wide, shallow ovenproof ramekin dishes with oil and place on a baking tray. Sprinkle in the spinach, followed by large flakes of salmon, then dot with the soured cream.
Crack an egg over the top of each one and sprinkle with Parmigiano Reggiano. Season. Bake in the oven for 8-12 minutes, or until the whites are opaque and the yolks are just soft.
Warm the pittas in the oven during the last minute of cooking and serve cut into triangles to dip.
Typical values per serving when made using specific products in recipe
Energy | 1,440kJ/ 343kcals |
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Fat | 13.5g |
Saturated Fat | 4g |
Carbohydrates | 32g |
Sugars | 2.8g |
Fibre | 4.7g |
Protein | 23.3g |
Salt | 1.4g |
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