Spinach and Egg Breakfast with Pan-Seared Trout
Nutritional Information
An oven-finished egg bake with wilted spinach topped with a gently pan-seared trout fillet. No added oils — trout provides natural fat for flavor and satiety.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 pcs large eggs
- 7 ozs fresh rainbow trout fillet, skin on
- 3 1/2 ozs fresh baby spinach
- 1 clove garlic, minced
- 1 tablespoon fresh chives, chopped
- 1 pinch sea salt
- 1 pinch black pepper
Preheat oven to 375°F (190°C). In an ovenproof skillet, wilt spinach with garlic over medium heat using a splash of water if needed, then spread evenly.
Beat eggs with chives, salt and pepper and pour over the warm spinach. Transfer to oven and bake 12–15 minutes until eggs are set.
Meanwhile, sear trout skin-side down in a hot nonstick pan for 3–4 minutes until skin crisps and fish is just cooked. Top the baked eggs with trout, slice and serve.
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