Salmon breakfast muffins


2 eggs

30g smoked salmon

½ tsp chives, chopped

6 cherry tomatoes

½ tsp oregano

Handful watercress


  1. Crack the eggs into a bowl and lightly whisk, add in the salmon and chives and season with salt and pepper.
  2. Season the tomatoes with salt, pepper and oregano, then roast at 180 degrees for 20 minutes.
  3. Pour the egg mix into greased muffin tins.
  4. Bake at 180 for 10 minutes, or until the muffins look set.
  5. Serve the hot muffins and roasted tomatoes with a handful of watercress.


Can also be kept in a Tupperware box in the fridge and served cold for a handy quick lunch.