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Salmon, Spinach & Kimchi Muffins
These protein-packed egg muffins are small in size but big on flavour. They'r emade with tender smoked salmon, fiery kimchi, tangy feta and baby leaf spinach folded through golden eggs and baked till just set. They're a delicious mix of savoury, salty, spicy and tangy. Perfect for breakfast on-the-go or for a nutritious protein-packed snack.
Ingredients
- 100g baby leaf spinach
- 100g smoked salmon
- 6 medium eggs
- A handful of chives
- 2 tbsp full cream milk
- 60g feta
- 50g kimchi
Prep: 15 mins | Cook: 15 mins
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Grease 6 holes of a muffin tin with a little melted butter, or oil if you prefer.
2. Heat a large frying pan over a medium heat. Add the baby leaf spinach and fry, stirring, for 5 mins till wilted. Drain the spinach in a colander and use the back of a spoon to squeeze out as much excess water. Add the spinach to a board and roughly chop it. Finely chop the salmon. Finely chop the chives.
3. Crack the eggs into a jug and pour in 2 tbsp milk. Add the chives to the jug. Season with a pinch of salt and pepper and whisk well to combine.
4. Divide the salmon, spinach and kimchi between the greased muffin holes. Pour over the egg mixture so that they are roughly ¾ full. Crumble the feta over the top.
5. Use a knife to gently easy the muffins out of the holes and serve.
6.
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