These little ramekins of creamy egg and salty salmon with delicious and nutritious spinach are a real treat.
Ingredients
- ¼ teaspoon olive oil
- 4 large eggs, beaten in a bowl
- 2 blocks of frozen spinach, defrosted (about 60 g/2 oz. frozen weight in total)
- 3½ oz (100 g) smoked salmon, thinly sliced or shredded
- salt and freshly ground black pepper
- 4 ramekins
How to Make It
- Using a pastry brush, brush the insides of the four ramekins evenly with the oil.
- To the bowl of beaten eggs, add the defrosted spinach and salmon, then season with salt and pepper. Pour the mixture evenly into the greased ramekins. Place 250 ml/1 cup water in the base of the inner pot. Add the trivet on top and place the ramekins on top of the trivet.
- Secure the lid in place and set to Manual or High Pressure for 6 minutes. At the end of cooking, use the QPR method and serve immediately. The eggs may have risen during cooking, but they’ll soon retract back into the ramekins.
