1 smoked salmon fillet, cut into chunks;
2 spring onions, sliced;
250 g. baby spinach;
60 ml. coconut milk;
Fresh chives, minced;
Olive / Coconut Oil;
Sea salt and freshly ground black pepper;
Preheat your oven to 180 C.
Preheat a pan to a medium heat, and add oil.
Add the spring onion to the pan, and cook until soft, about 4 minutes.
Add the spinach and cook until wilted.
Pour the coconut milk, season to taste, and cook for another minute.
Divide the spinach equally among 4 oven safe dishes.
Make a small well in the center of each pile of the spinach and crack in an egg.
Divide the salmon pieces equally among each dish.
Place in the oven and bake for 12 to 15 minutes.
Sprinkle with fresh chives to serve.
Recipe credit: Paleo Leap