Search icon

We use cookies and similar technologies to provide services or features on our website and to understand how you use it. Our cookies don’t identify you personally and they can’t tell who you are. We do not share any of your data with third parties. By clicking "Okay", you consent to the use of cookies. For more information check our Privacy Policy

Okay

Egg muffin cups

Gluten and dairy free egg muffin cups

Egg muffin cups

Super simple and easy to prepare egg muffin cups, full of great flavours which get your taste buds going. Great for lunches, picnics or convenient travel food

SERVES: 12 cups PREP TIME: 20-30 mins COOK TIME: 15-20 mins

Ingredients

  • Olive oil spray
  • 12 silverbeet leaves (or rainbow chard) – intact and untorn, removing the end of the stem at the base of the leaf
  • 12 strips smoked salmon
  • Basil Pesto
  • 12 fresh asparagus spears (blanched and cut into small pieces)
  • 1 punnet grape tomatoes (cut into halves)
  • Cracked black pepper
  • 12 small eggs

Method

  1. Put a large bowl of cold water beside your stove.
  2. Bring a large pot of water to the boil then reduce to a simmer. Gently add each silverbeet leaf to the water and submerge. Simmer for 30 seconds or until the leaf has just turned tender. Remove and put into the bowl of cold water to stop the cooking process.
  3. Repeat for each of the leaves and set aside until you are ready to assemble your egg cups.
  4. Preheat your oven to 180oC.
  5. You will need a 12-tray muffin pan. Spray your muffin pan with the olive oil so that all the surfaces are well coated.
  6. Line each cup with one of the silverbeet leaves, ensuring you are gentle and do not tear the leaf. The idea is to line the cup so that the egg stays inside and doesn’t ooze onto the tray, which will make it stick. Don’t worry if it hangs over, as they will shrink when cooked.
  7. Next, line with a layer of smoked salmon keeping the cup shape.
  8. Now add about half a teaspoon of pesto into each cup.
  9. Add both the asparagus and grape tomatoes next. Remember to leave enough space for the egg to go on top so don’t over fill.
  10. Crack some black pepper into each cup.
  11. Carefully and slowly crack an egg into each cup. The egg can run away quickly so you need to tease it into the space. Add some more black pepper on top.
  12. Place in the preheated oven for approximately 15 minutes for soft cook, or 20 minutes for a firmer yolk.
  13. Let cool for one minute before turning out and eating immediately.
  14. These will keep in the fridge for a day and can be served cold.

Inspiration

  • Use rindless bacon or ham in place of salmon.
  • Try different fillings such as olives, sundried tomatoes, herbs, wilted spinach or spring onion.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Nut Free  

Filed under

Gluten free,  Dairy free

  • By Janine Whitling, Dip App Sci (Naturopathy), MCA, Cert IV TAE, eLearning Design

    Art, health, and food have always played a part in my life. Digital design has followed in recent years. Sharing my skills and wisdom in all those areas gives me great joy.

  • Photography: Dean Whitling, Brisbane based photographer and film maker of 13 years.

    Dean shoots photos and videos for corporate portraits, architecture, products, events, marketing material, advertising & website content. Dean's philosophy - create photos and videos that have magic about them.
back to top