Smoked Salmon, Watercress, and Egg Bake.

This is really rich dish- super wintery and full of flavour. I'm lucky enough to be able to make stuff like this now that I'm home for Christmas, and have a larger number of people to feed.

I first saw this recipe on Gojee: a blogger known as 'kneed for food' posted it and it tempted me with it's rich looks.   This blogger's version, I'm sure, is even more rich than the one I made, as it uses double cream and brie, where as I made mine using ricotta cheese. I also substituted the chard for watercress, to give a bit more of an edge to the flavour. It's a real treat this dish, trust me!

Ingredients (serves 3-4):

• One packet of pre-washed, ready to eat watercress, chopped.
• One tub of ricotta cheese.
• 50-100 ml milk
• One onion, finely chopped
• Freshly ground pepper
•  Smoked salmon, 200g
• 6 eggs

Method:

• Preheat the oven to 190 degrees.
• In a small frying pan, sweat the onions on a low heat.
• Line an oven prrof dish with one layer of the salmon, coating the bottom of the dish.
• In a small mixing bowl, empty the ricotta, and add enough milk to loosen the cheese, but not enough to make it truly runny.
• To the ricotta, add the chopped watercress, cooked onions, and freshly ground pepper. Mix it all together.
• Completely cover the salmon with the ricotta mixture, making sure no salmon is sticking out.
• On top, crack six eggs (or enough to cover the surface of the food, depending on the size of your dish)
•  Bake in the oven for 25-30 minutes until the eggs are cooked.
• Enjoy!