Smoked salmon and chive egg muffins

Ingredients

For 1 serving

• Eggs1
• Egg whites2
• Smoked salmon20 g
• Chives2 g
• Black pepperto taste

Contains: eggs, fish

Method

1. Heat a conventional oven to 180 °C and grease 2 muffin moulds well, or line them with paper cases.
2. Meanwhile wash and dry the chives and snip them with scissors; cut the smoked salmon into small pieces.
3. In a bowl beat the egg with the egg whites, chives and black pepper until well combined; no salt needed, the salmon is salty enough.
4. Divide the salmon between the moulds and pour the egg mixture over, filling them three-quarters full.
5. Bake for 15 minutes, until puffed and set in the centre and they no longer wobble when you shake the tin; let them rest for 2 minutes before unmoulding.