Avocado and Smoked Salmon Cups
15min
10min
2
425
Chef's Note
For the best texture, don't overcook the egg cups - they should be just set but still tender. You can prepare the egg cups a day ahead and assemble with toppings just before serving for a quick breakfast option.
Tags
Ingredients
6 large eggs
4 oz smoked salmon
1 medium ripe avocado
2 oz cream cheese
1 tablespoon fresh dill
1 tablespoon fresh chives
1 small lemon
1 tablespoon capers
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 350°F (175°C) and lightly grease a 6-cup muffin tin with 1 teaspoon of olive oil.
- 2
Crack 6 large eggs into a bowl and whisk until well combined. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 3
Pour the egg mixture evenly into the muffin cups, filling each about 2/3 full.
- 4
Bake for 10-12 minutes until the eggs are set but still slightly soft in the center.
- 5
While eggs are baking, dice 4 oz of smoked salmon into small pieces.
- 6
Mash 1 medium ripe avocado in a bowl and mix with the juice of half a small lemon.
- 7
Finely chop 1 tablespoon each of fresh dill and chives.
- 8
Once the egg cups are done, allow them to cool slightly before removing from the muffin tin.
- 9
Spread 1 teaspoon of cream cheese on top of each egg cup.
- 10
Top each cup with a spoonful of mashed avocado, followed by the diced smoked salmon.
- 11
Sprinkle with chopped dill, chives, and 1 tablespoon of capers.
- 12
Squeeze the remaining lemon half over the tops and serve immediately.
Nutrition Information (per serving)
425
28g
8g
32g
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