zoom Egg muffins with smoked salmon and herbs

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    Egg muffins with smoked salmon and herbs

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    Egg muffins with smoked salmon and herbs

    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 20 minutes
    • Total time: 35 minutes, plus cooling

    Serves: 8


    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. 

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    This recipe first appeared in Waitrose & Partners Food Picnics supplement, May 2019 issue. Download the Waitrose & Partners Food app for the full issue


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