Makes 6, prep time 15 minutes, cooking time 30 minutes
INGREDIENTS
3 flatbreads
12 free-range eggs
½ onion chopped
½ red pepper chopped
4 slices of smoked salmon, cut into strips
A few caper berries
200g grated mozzarella
Salt & pepper
2 tsp cayenne pepper
Mixed dried herbs
METHOD
Preheat the oven to 180°C, grease a large six cup muffin tray.
Using a 15cm saucer as a guide cut out circles in the flatbreads.
Quickly run the bread under cold water (this make them more flexible, without breaking).
Press them into the tray cups, pressing firmly into the corners.
Place onion into each cup, add an egg, salmon then crack in a second egg.
Top with the chopped pepper, capers and cheese.
Sprinkle with dried herbs and cayenne pepper then season.
Place in the oven for 30 minutes until the cases crisp and the cheese has melted.
Remove from the oven allow to cool, then serve.