Roasted Salmon Brunch Pots

Ingredients

2 Tassal Tasmanian salmon portions
   (fresh or Tasmanian Hot Smoked)
50g rocket or baby spinach leaves
4 eggs
2 eggs, beaten
4 cherry tomatoes, halved
100g brie cheese, sliced into wedges
1 lemon, sliced
Dill sprigs
Bread stick, sliced & toasted to serve

Pre-heat oven to 180˚C. Grease 4 x 1 cup oven-proof ramekins. Remove the skin (if necessary) from the salmon portions and cut into bite sized pieces. Place a handful of spinach or rocket leaves into the base of each ramekin. Break one egg into each ramekin and top with pieces of salmon, a halved cherry tomato and wedges of cheese. Pour over a little extra beaten egg and garnish with dill and sliced lemon. Place ramekins onto a baking tray and bake at 180˚C for 15 minutes until egg is cooked just the way you like it. Serve hot with slices of toasted bread stick.