Egg muffins with smoked salmon and herbs

Egg muffins with smoked salmon & herbs

Name: Egg muffins with smoked salmon & herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 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; 100 g Waitrose & Partners Hot Smoked Scottish Salmon Flakes

Want to know the recipe for how to make the best egg bites? Here it is. Enjoy smoked salmon egg muffins that deliver all the appeal of homemade egg bites, making breakfast or snack time simple, satisfying and full of flavour.

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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

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.
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.
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