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Egg muffins with smoked salmon and herbs
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2 tsp olive oil
8 British Blacktail Free Range Eggs
3 tbsp crème fraîche
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.
This recipe first appeared in Waitrose & Partners Food Picnics supplement, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in April 2019.