Smoked Salmon Egg Cups. Evenly distribute spinach, shallot, and smoked salmon into each of the muffins. Tuck the bread in muffin cups. Divide the smoked salmon in six parts, and place one piece at the bottom of each cup. Whisk together eggs, lemon zest, lemon juice, and dill. Line a muffin tin with nonstick cooking spray.

Distribute salmon and spinach evenly into muffin tins. Place the mozzarella cheese first onto the most bottom layer of the wrap followed by the smoked salmon. Add the mixed vegetables (if using) followed by the egg. (If you prefer just egg yolk, separate the egg white from the yolk and place the yolk into the centre. You can cook Smoked Salmon Egg Cups using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Smoked Salmon Egg Cups

Prepare 1 of thin slice of leek.
It's 1 of egg.
You need 1 slice of smoked salmon.
It's 1 of mushroom in half.
You need tin of Oil to line.
It's To taste of salt and pepper.

Thaw phyllo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Why eggs, spinach and smoked salmon! It works for eggs benny and baked eggs, but the fastest and easiest low-carb way to get this tasty combo?

Smoked Salmon Egg Cups instructions

Preheat oven to 180 degrees and lightly oil a muffin tin to ensure ingredients don’t stick.
Slice a ring of leek to fit the bottom of the muffin tray and put in oven for 5 minutes. In the meanwhile, slice the mushroom in half.
Place the mushroom in top of the leek and bake for a further 3 minutes.
Finally place a little smoked salmon on top, in each muffin tray, crack egg on top and salt and pepper to taste. Be careful not to overfill as egg will rise in the tray while baking.
Bake for 6-7 minutes.

The savory, salty smoked salmon is perfect paired with the creamy and tangy goat cheese and mild onion flavor from the chives and shallots. In a bowl, combine salmon, cream cheese, parsley and lemon pepper. Whisk the eggs with the yogurt until smooth. Alternatively, just use a sharp knife to cut salmon into small squares or pieces. Use a star-tipped piping bag to pipe avocado mixture into phyllo shells, or use a small spoon to scoop it in.