Smoked Salmon Breakfast Muffins
These muffins make a protein-rich breakfast or snack that’s easy to transport and can be eaten warm or cold. Serve with a mixed salad for a light lunch if you like too.
- 5g softened butter, for greasing
- 6 medium eggs
- 4 spring onions, trimmed and thinly sliced
- 50g sliced smoked salmon
- ground black pepper
Preheat the oven to 200C/fan 180C/Gas 6. Grease and line a 6-hole muffin tin with squares of baking parchment (about 12cm squares).
Beat the eggs in a jug with a large metal whisk until smooth. Season with black pepper and stir in the sliced spring onions.
cut the salmon slices into thin strips and divide between the holes of the muffin tin. Pour the egg mixture on top.
Bake the muffins for about 18 minutes, or until the egg is slightly risen and only jest set on top – it should still be a little soft, as the egg will continue to cook once the tin has been taken out of the oven. Serve warm or cold.
These muffins will keep well in the fridge for a couple of days and a day or two if placed in a sealed container.