Egg Salmon Minis with Rosemary & Feta

Breakfast is my favorate thing, as anyone who knows me will tell you. Many of the recipes that I post are not breakfast because honestly, I love going out on breakfast dates over dinner dates any day. There is just something so relaxed and calm about it. I love that its all older people and families when we go to breakfast and I love the feeling of laid back calmness. People seem less rushed and more willing to enjoy going out the way I feel like you’re supposed to: no time restraint, relaxing with people you know well, the positivity of the beginning of the day.

This is actually one of my favorate things. I am a big fan of eggs. A properly cooked egg means everything to me and even when I go out I am a total critic of how people cook an egg. I have had more over poached eggs then I can say and it upsets be everytime. Moisture in eggs is so important. This recipe however is one of the easiest egg recipes I know but uses ingrediants that might otherwise go to waist.

Ingredients

  • 6 eggs
  • Salmon trim, Smoked or baked,
  • two tbsp fresh rosemary, chopped finely
  • two tbsp crumpled feta cheese
  • Oil for greasing muffin pan

Directions

Preheat oven at 375 degrees F. White you are waiting for the oven to preheat, whip your eggs and add in all of the other ingredients. Salmon trim is lovely and salty so you will most likely not need salt for this recipe. It also is something that can go to waist a lot because it is the ugly pieces of the salmon that you might not otherwise use. When you cut these peaces off you can freeze them. Often you can find them at your seafood counter as well.

Grease your muffin pan and evenly distribute the mixture into them. Remember that these will rise a bit and get a nice bubble on the top. Sprinkle some feta over the top if you wish as well.

The time that these bake will depend on the size of the muffin tin you use. For mini’s 15 minutes will typically do it, for regular cup cake pan 25 minutes, for a full muffin pan or a quiche, 30 minutes takes the cake. The top should be slightly brown but still very moist. Let rest for 5 minutes before serving.

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