Smoked salmon and egg ‘muffins’
Makes: 12
Prep time: 15 mins Total time: 
Photographed by Martin Poole
Smoked salmon and egg ‘muffins’
Makes: 12
Prep time: 15 mins Total time: 
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Nutritional information (per serving)
Calories
174Kcal
Fat
8gr
Saturates
2gr
Carbs
14gr
Sugars
1gr
Salt
1gr
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.
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.
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
- 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.
- 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.
