Egg & Salmon Cups

Egg & Salmon Cups

Makes 6, prep time 10 minutes, cooking time 30 minutes

3 Arabic flatbreads
12 free-range eggs
½ onion chopped
½ red pepper chopped
3 slices of smoked salmon cut into strips
A handful of mozzarella cheese
Cayenne pepper
2 tbsp of mixed dried herbs

Preheat the oven to 180 degrees, grease a large six-cup tray with butter.
Using a saucer as a guide cut out circles in the flatbreads.
Quickly run the bread under cold water then press into the tray cups pressing firmly into the corners.
Place the onion into the cups and break in one egg, add the salmon then crack in a second egg.
Top with the chopped pepper, and capers; add the cheese and sprinkle with the dried herbs and cayenne pepper.
Place in the oven for 30 minutes until the cases crisp and the cheese has melted.

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