We're in the middle of British asparagus season, so here's a quick idea to make the most of it with the classic flavour combination of smoked salmon. These little egg cups are made in exactly the same way as the prosciutto and mushroom ones I concocted recently and make lovely breakfasts, snacks or lunches. They are protein packed, can be rustled up in minutes and transport well, so make up a batch and take them to work with you.
Ingredients (makes 6)
6 slices good quality smoked salmon (approx 100g)
6 large free range eggs
6 asparagus spears
Smidge of butter
Black pepper to season
Preheat the oven to 180C while you roughly chop the asparagus into small chunks. Lightly grease a deep muffin tin with the butter and then line using a slice of smoked salmon in each section. Crack an egg into each salmon ‘cup’ before equally distributing the chopped asparagus, sprinkling on top of each. Place in the oven for approximately ten minutes depending on the size of your eggs and depth of tin. Once the eggs are set and golden, remove from the oven and each cup should lift away from the tin easily. Season well - hold the salt! - and enjoy.