LOSE IT The Low Carb & Paleo Way

rise ’n shine!



KEEP ON TRACK per serving


15g butter, for greasing
400ml cream
handful baby spinach leaves
12 asparagus spears, blanched
250g smoked trout ribbons
4 large free range eggs, at room temperature
1 tbsp chopped dill
1 tbsp finely chopped chives
salt and freshly ground black pepper

1. Preheat oven to 190°C. Butter 4 ovenproof dishes with a capacity of 250ml each. Place the dishes into a large, deep roasting pan.

Spoon 50ml of the cream into each dish then top with the spinach leaves and asparagus spears. Add another 50ml cream to each dish. Add the trout and break an egg into the cream. Scatter the herbs over and season

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