Salmon Egg Cups - Rebecca Wilson
Soft eggs, flaky fish, all cooked into a handy muffin shape, perfect for packed lunches or little taste testers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rebeccawilson.com.
Ingredients
- 8 medium free range eggs
- 150g of cooked salmon or tinned salmon or tuna in spring water (drained)
- 2 tbsp chopped chives
- Handful of frozen peas
- Black pepper
- Spray olive or coconut oil
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