Anti Inflammatory Salmon Dill Egg Cups

Total time35 min

Prep time15 min

Cook time20 min

5.0

(23)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 tsp olive oil, plus more for greasing
2 cups fresh baby spinach, roughly chopped
6 oz cooked salmon, flaked (skin removed)
2 tbsp fresh dill, finely chopped
¼ tsp sea salt
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!