Restaurants›LATHA›Salmon Eggah Recipe

Salmon Eggah Recipe

Inspired by LATHA
Time40m
Serves4

berbere, spinach, mushrooms, smoked gouda, arugula salad

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are soft. Add the spinach and cook until wilted. Remove from heat.

2

Mix the Eggs

In a large bowl, whisk together the eggs, berbere spice mix, and a pinch of salt until well combined.

3

Combine Ingredients

Add the sautéed mushrooms and spinach mixture to the egg mixture. Fold in the smoked Gouda cheese and flaked salmon.

4

Cook the Eggah

Preheat the oven to 375°F (190°C). Pour the mixture into a greased oven-safe skillet and bake for 20-25 minutes or until the eggs are set and lightly browned on top.

5

Prepare the Salad

While the eggah bakes, toss arugula with a drizzle of olive oil, salt, and lemon juice in a separate bowl.

6

Serve

Once the Salmon Eggah is cooked, let it cool slightly, then slice and serve with the arugula salad on the side.