Smoked Fish and Egg Muffins
Smoked fish and fresh herbs combine for a flavoursome breakfast dish that will have the family asking for again and again.
Smoked fish and fresh herbs combine for a flavoursome breakfast dish that will have the family asking for again and again.
Servings 4 people
Ingredients
- 4 large wholemeal muffins
- 125 g smoked trout
- 2 tbsp chives chopped
- 25 g butter softened
- 4 medium eggs free range
Instructions
- Preheat the oven to 160C, gas mark 3
- Using a teaspoon, scoop out the centre of each muffin to leave a case about 5mm thick
- Reserve the centres for making breadcrumbs
- Place on a baking sheet
- Roughly flake the trout in a bowl and mix using a fork with the chives, butter and a little salt and pepper
- Press the paste around the sides of the muffins so the edges of the bread are coated
- Break an egg into the centre of each and season lightly
- Bake for 20 to 25 minutes or until the eggs are lightly cooked
Nutrition
Calories: 82kcal | Carbohydrates: 0.3g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 137mg | Potassium: 223mg | Sugar: 0.1g