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Salmon Breakfast Cups

UAE

96.00 / box

DIY - Serves 6 people

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Red Capsicums

Req qty: 0.20/kgs

4.60

Mature Cheddar

Req qty: 1.00/pack

13.75

Garlic

Req qty: 0.10/kgs

1.78

Chives

Req qty: 1.00/bunch

5.00

Crème Fraiche

Req qty: 1.00/pkt

16.00

Smoked Salmon

Req qty: 1.00/pkt

21.75

Omega 3 Eggs

Req qty: 1.00/trays

9.50

Cooking Cream

Req qty: 1.00/pack

6.25

Broccoli

Req qty: 0.10/kgs

1.00

Spring Onions

Req qty: 1.00/bunch

2.25

Lemons

Req qty: 0.10/kgs

0.58

A winner of a recipe from Jenny Morris, these cute cups are ideal for spoiling your mum on Mother’s Day. Nutritious and luxurious, they take just minutes to prepare. Allergy information: eggs, dairy, fish For the topping • 100g smoked salmon, finely chopped • 3 tbsp chopped chives, plus extra to garnish • 175ml crème fraîche • Juice and zest of 1 lemon For the cups • 1 tbsp olive oil, plus extra for greasing • 1 medium red pepper, deseeded and finely diced • 2 spring onions, finely chopped • 2 cloves garlic, minced • 100g broccoli, finely chopped • 200ml cooking cream • 120g mature cheddar cheese, grated • 6 eggs 1. To make the topping, stir all the ingredients together and chill, covered, in the fridge until needed. 2. Preheat the oven to 180˚C. Grease a 12-hole muffin tin. 3. Heat the olive oil in a frying pan and sauté the red pepper, spring onions, garlic and broccoli, for 3 minutes, stirring often. Set aside to cool. 4. Meanwhile, in a large mixing bowl, stir together the cream, cheese and eggs. Season generously. 5. Stir the cooled vegetables into the egg mixture and divide evenly among the muffin holes. 6. Transfer to the oven and bake for 20 minutes or until set with a slight wobble. 7. Leave to cool in the tin for 5 minutes before transferring to plates or a serving platter and topping with the smoked salmon mix you prepared earlier. Finish with chopped chives.

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