Made these for tea yesterday and they are great. I used smoked salmon and dill (I grow my own herbs and currently have a conservatory full). I filled the moulds to about 2/3 full and that resulted in a very pleasing domed effect with the edges drier and, dare I say it, a bit of a crusty texture. +1 for the silicon moulds.
A crustless version baked in silicon cupcake moulds. Add your favourite stuff to change them up. Recipe makes 12 mini’s, and 4 for a portion is great and works out at 320 calories and 2.2g carbs.
• 6 eggs
• 6 slices of cooked bacon chopped
• 3 asparagus spears chopped
• 1/4 onion chopped
• 30g cheese grated
• sliced tomatosalt and pepper
• non-stick cooking spray
• soy sauce12 cupcake papers or silicon ones (the latter better)
set out your moulds and spray them with the spray.
crack 6 eggs into a jug, add salt and pepper to taste and a splash of soy sauce. You could add any favourite herbs or spices. whisk up with a fork.
divide the onions, bacon and asparagus between the 12 moulds, pour the egg on top, mine were about half full. Add a slice of tomato on the top of each and sprinkle the cheese on top.
Bake in the oven at 200 for 15 mins, and munch.