Mold Detox Friendly Salmon Dill Egg Cups
About FigFig 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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!