Smoked Salmon & Egg Cups with Sautéed Spinach and Avocado

• 1 tsp olive oil⇄

Preheat the oven to 180°C. Lightly grease 8 cups of a muffin tin with a small amount of olive oil using a brush or paper towel to prevent sticking.

💡 Ensure the muffin tin is well-greased to make removing the egg cups easier after baking.

• 240 g smoked salmon⇄
• 8 tbsp cream cheese⇄

Line each greased muffin cup with slices of smoked salmon, forming a small bowl shape to hold the egg. Place a teaspoon of cream cheese in the center of each salmon-lined cup.

💡 Press the salmon gently against the sides of the tin to create a sturdy base for the egg.

• 8 large eggs⇄
• 2 tbsp fresh dill⇄
• 1 tsp black pepper⇄

Crack one egg into each salmon-lined muffin cup. Season each with a pinch of black pepper and a sprinkle of fresh dill for flavor.

💡 Crack eggs into a small bowl first to avoid shell fragments in the muffin tin.

Place the muffin tin in the preheated oven at 180°C and bake for 12-14 minutes, or until the egg whites are just set but the yolks remain slightly runny. Check for a slight jiggle in the center as a visual cue.

💡 Avoid overcooking by checking at the 12-minute mark; ovens can vary in temperature.

• 400 g fresh spinach⇄
• 2 cloves garlic⇄

While the egg cups bake, rinse the spinach thoroughly under cold water to remove any grit. Peel and mince the garlic cloves finely for quick cooking.

💡 Spinach reduces significantly when cooked, so don’t be alarmed by the large initial volume.

• 1 tbsp olive oil⇄

Heat a large skillet over medium heat with a drizzle of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant, then add the spinach in handfuls, stirring for 2-3 minutes until wilted and bright green.

💡 Don’t overcrowd the pan; cook in batches if needed to ensure even wilting.

• 2 medium avocado⇄

While the spinach finishes, halve the avocados, remove the pits, and slice the flesh thinly. Set aside to top the spinach just before serving.

💡 Squeeze a bit of lemon juice over the avocado slices to prevent browning if not serving immediately.

Remove the muffin tin from the oven after baking. Run a small knife around the edges of each cup to loosen the salmon and egg, then carefully lift them out with a spoon.

💡 Let the cups cool for 1 minute before removing to avoid breaking the eggs.