Waitrose and Partners
Egg muffins with smoked salmon and herbs

Egg muffins with smoked salmon & herbs

2 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseStarter
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Pluscooling

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  • 2 tsp olive oil
  • 8 British Blacktail Free Range Eggs
  • 3 tbsp creme fraiche
  • 2 tbsp finely grated parmigiano reggiano
  • 3 salad onions, finely sliced
  • 2 tbsp chopped chives
  • 2 tbsp chopped flat leaf parsley
  • 1 tbsp chopped mint leaves
  • 1 tbsp chopped fresh dill, plus extra to serve
  • ½ tsp paprika
  • 100g Waitrose & Partners Hot Smoked Scottish Salmon Flakes


  1. Preheat the oven to 200˚C, gas mark 6. Grease 8 holes of a 12-hole muffin tin with the oil and put in the oven for 5 minutes.

  2. Meanwhile, whisk the eggs until combined and fluffy. Beat in the crème fraîche and cheese, then add the salad onions, chopped herbs and paprika; season well. Carefully divide ½ the mixture between the greased muffin holes and layer with ½ the salmon then the remaining egg mixture and salmon.

  3. Bake for 15-18 minutes until risen and firm to touch. Leave to cool in the tin for 5 minutes, then run a knife around the edges and leave to cool for 10 minutes more. Remove the muffins from the tin and transfer to a wire rack to cool completely. Sprinkle with more dill to serve, if liked.


Typical values per serving when made using specific products in recipe


702kJ/ 171kcals



Saturated Fat












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2 out of 5 stars1 rating