Smoked Salmon Breakfast Egg Cups

Name: Smoked Salmon Breakfast Egg Cups
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: Aoraki Smoked Salmon; Cold Smoked Salmon; 1 punnet of cherry tomatoes; 1 x capsicum cut into 6; A dozen or so quality olives (pits in); 1x small eggplant cut length wise; 1 x head of garlic top 1 cm cut off to expose the cloves; 1 x small onion, skin on, cut into quarters; Some Mediterranean herbs, basil, thyme etc.; ½ cup good quality olive oil; 1 heaped tablespoon mascarpone cheese; Sea salt and cracked pepper

Serves

30 mins

Start your morning with these deliciously savoury Smoked Salmon Breakfast Egg Cups, packed with creamy cheese, fresh vegetables and flakes of Aoraki Original Hot Smoked Salmon. Easy to prepare and full of flavour, they’re perfect for a protein-packed breakfast, lunchbox, picnic or relaxed weekend brunch.

Ingredients

8 large eggs

¼ cup milk

100g cream cheese, softened

1 pack Aoraki Original Hot Smoked Salmon, flaked

½ cup grated cheese (we used Colby)

1 cup baby spinach, roughly chopped

½ cup sweetcorn (drained if using canned)

3 spring onions, finely sliced

1/4 cup parsley, lightly packed, finely chopped

Zest of 1 lemon

Salt and freshly cracked black pepper, to taste

Handful chives, chopped, to garnish

Product(s) used:

Original Artisan

Hot Smoked Salmon

Method

Step 1

Preheat the oven to 180°C fan bake.

Step 2

Lightly grease a 12-hole muffin tin, or line with baking paper or silicone muffin cups.

Step 3

In a large bowl, whisk together the eggs, milk and cream cheese. Don’t worry if small pieces of cream cheese remain.

Step 4

Stir through the salmon, grated cheese, baby spinach, sweetcorn, spring onions, parsley and lemon zest.

Step 5

Season with sea salt and freshly ground black pepper.

Step 6

Divide the mixture evenly between the muffin cups.

Step 7

Top with extra salmon flakes and a sprinkle of cheese, if desired.

Step 8

Bake for 18–22 minutes, or until the egg cups are set and lightly golden.

Step 9

Allow to cool for a few minutes before removing from the tin and garnishing with the chives.

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Meet the chef,

Hana Sato

Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.

Learn more

Learn More