Do you love eggs, but you want a new way of making them? And if you like salmon too, try this salmon-spinach egg muffin cups. This is a perfect recipe for Easter. You can serve it as a snack or appetizer, for brunch or lunch. It is super quick and easy to make. All you need is eggs, herbs and veggies or meat or fish. Whatever you like most.
You can use different vegetables. If you do not like fish, you can replace it with a slice of bacon or maybe mushrooms. Use your imagination and listen to your tummy. Simply think: “what am I craving for?”
The ingredients for 3 muffin cups:
- 3 eggs (size S)
- 100 g fresh salmon (smoked)/ 3 slices
- 3 cloves of garlic
- ginger (1 cm piece)
- olive oil
- 200 g spinach
- 6 small pieces of bread (2 cm piece) (optional)
- salt and pepper
How to make it:
Wash the spinach and chop the garlic and the ginger. Heat the olive oil in the pan, add the garlic and ginger. After a minute put in the whole spinach, sprinkle it with some salt and cover. Steam it for 5 minutes before removing it from the heat. Then leave it covered.
Preheat the oven to 200º C.
Prepare the muffin tins or moulds and place in each of them a slice of salmon. No need to grease them. Salmon itself is greasy enough. The salmon slices were quite big so part of them stayed out of the mould. You will see further on what to do (or simply jump two rows down of this paragraph). Add in each of the moulds two pieces of bread, place a couple of leaves of spinach on top and at the end crack the egg on top. Sprinkle with salt and pepper. At the end just fold the salmon slices, that were left outside the moulds, over the egg.
Put in the oven on the upper rack for 5 minutes. After that, cover them with a piece of baking paper, turn off the oven and leave them in the oven for ca 4 more minutes, or until the egg whites are set.
Serve the salmon-spinach egg muffin cups on a bed of spinach.
Enjoy!
