Low Sodium Salmon Dill Egg Cups

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

1 tsp olive oil, plus more for greasing
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 cups fresh baby spinach, roughly chopped
6 oz cooked salmon, flaked (skin removed)
2 tbsp fresh dill, finely chopped
¼ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
12 large eggs

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Brush each cup of a 12-cup muffin tin generously with olive oil.
2
Heat 1 tsp olive oil in a skillet over medium heat until shimmering. Add the spinach and cook, stirring, until wilted and any released liquid has evaporated, about 2–3 minutes. Remove from heat.

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