Hazelnut Free Salmon Dill Egg Cups

Total time35 min

Prep time15 min

Cook time20 min

5.0

(23)

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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.

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