Egg muffins with smoked salmon and herbs

Egg muffins with smoked salmon & herbs

Name: Egg muffins with smoked salmon & herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 2 tsp olive oil; 8 British Blacktail Free Range Eggs; 3 tbsp creme fraiche; 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; 100 g Waitrose & Partners Hot Smoked Scottish Salmon Flakes

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Serves8
CourseStarter
Prepare15 mins
Cook20 mins
Total time35 mins
Pluscooling

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2 tsp olive oil
8 British Blacktail Free Range Eggs
3 tbsp creme fraiche
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

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.
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.
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.

Typical values per serving when made using specific products in recipe