You will need a muffin tray lined with muffin cases
Prep time: 5 minutes
Cooking time: 20-25 minutes
Total time: 25-30 minutes
Preheat the oven to 180/350/gas 4.
Place the washed spinach in a saucepan over a high heat. Stir until wilted. Using a sieve and your hands, drain off any liquid and finely chop.
Line a muffin tray with muffin cases. Whisk the eggs and milk together well with a fork. Add the drained chopped spinach, chives, chopped salmon and a good grind of black pepper. Stir well.
Using a spoon, divide the egg mixture into the muffin cases, filling each one to just below the top. Bake for 20-25 minutes until golden brown and firm to the touch. it’s normal for them to rise whilst cooking and then sink again when they cool. Disappointing but normal! Serve either hot or cold.
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You can really play around with flavours here. Add feta for an added creamy saltiness, or dill for a lighter gravalax kind of touch.