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Smoked salmon and egg ‘muffins’


Makes: 12
timePrep time: 15 mins
timeTotal time:
Smoked salmon and egg ‘muffins’
Photographed by Martin Poole

Smoked salmon and egg ‘muffins’


Makes: 12
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
174Kcal
Fat
8gr
Saturates
2gr
Carbs
14gr
Sugars
1gr
Salt
1gr

Sainsbury's magazine

Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 12 large eggs
  • 5 tbsp semi-skimmed milk
  • ½ x 400g white loaf, crusts removed and bread cut into 1cm cubes
  • 1 x 120g pack smoked salmon, chopped
  • 125g cherry tomatoes, halved
  • 2 tbsp chopped flat-leaf parsley or dill

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4. In a bowl, beat the eggs with the milk and season with salt and lots of pepper. Soak the bread cubes in the egg mixture for 5 minutes. Line a 12-hole muffin tin with 14cm squares of nonstick baking paper.
  2. Stir the salmon, tomatoes and parsley (or dill) into the egg mixture and pour into the lined muffin cups. Cook for 25-30 minutes until set and golden brown. Serve warm.

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