Smoked salmon baked eggs

These are baked in muffin cases and are handy to freeze for breakfast-on-the-go (170kcal per portion of 2) or with soup for a low carb lunch. Just microwave for 30 seconds to heat. If you prefer, substitute the smoked salmon for feta cheese, and any leftover green vegetables can be used.

Makes 6 ‘muffins’ – serves 3

4 large eggs

2 slices (75g) smoked salmon (or cubes of cheese)

200g cooked green vegetables (eg French beans, broccoli, spinach, kale…)

2 scallions

3 cherry tomatoes

Good pinch of salt and freshly ground black pepper

1. Preheat oven to its 180^oC
2. Finely chop the cooked vegetables (make sure they are very well drained, squeezing out any excess water) and scallions
3. Cut the smoked salmon (or Feta cheese is nice instead) into small squares
4. Beat the eggs in a fairly large bowl and add all the other ingredients, not forgetting the seasoning
5. Prepare a muffin tin with 6 muffin cases (paper or silicone). Spoon the mixture evenly into the cases, they should be filled to the top.
6. Pop half a cherry tomato on top of each and bake in the preheated oven for 30 minutes until firm
7. Eat hot or cold, keeps up to 4 days in the fridge. To reheat, just microwave for 30 seconds.