Smoked Salmon & Egg Cups with Sautéed Spinach and Avocado

Instructions

1. 1Preheat 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.
2. 2Line 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.
3. 3Crack one egg into each salmon-lined muffin cup. Season each with a pinch of black pepper and a sprinkle of fresh dill for flavor.
4. 4Place 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.
5. 5While 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.
6. 6Heat 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.
7. 7While the spinach finishes, halve the avocados, remove the pits, and slice the flesh thinly. Set aside to top the spinach just before serving.
8. 8Remove 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.

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