Smoked Salmon Egg Muffins
Ingredients
- 8 eggs
- 1/2 cup milk (you can use any kind)
- 2 tbsp fresh dill, finely chopped
- 2 cups fresh spinach, roughly torn
- 1 small shallot, finely diced
- 12 cherry tomatoes, halved
- 100g smoked salmon, torn into small pieces
- 100g goats cheese
Preparation
Preheat oven to 200C/fan180C.
Grease a nonstick muffin tin with olive oil, being sure to get every nook and cranny.
Break eggs into a medium bowl then add the milk and dill and whisk.
Evenly distribute the spinach, shallot, tomatoes and smoked salmon into each muffin hole. Fill each muffin hole 3/4 full with the egg mixture, then crumble small pieces of goats cheese evenly over each hole.
Bake in the oven for 18-20 mins until golden brown. Allow to cool slightly before serving.
