American · Snack
Baked Smoked Salmon and Dill Egg Bites
Silky steam-baked egg bites with ribboned cold-smoked salmon and fresh dill, make once and enjoy over the week from fridge for a bright pescatarian protein snack.
$
15 minsPrep
28 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
198Calories
28gProtein
9gFat
2gCarbs
0gSugar
0gFiber
548mgSodium
98mgChol
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Instructions
1
Prep
Preheat oven to 150°C (300°F) and brush 4 muffin holes with olive oil. Boil kettle. Blend egg whites, whole egg, cottage cheese, parmesan, lemon zest, salt, and pepper on high 30 seconds until smooth. Finely chop salmon, dill, and chives; keep separate.
2
Build
Divide chopped salmon, dill, and chives evenly among greased muffin holes. Pour blended egg mixture over fillings, filling each hole three-quarters full.
3
Bake
Place muffin tin in roasting pan, pour just-boiled water halfway up sides. Bake at 150°C (300°F) for 24–26 minutes until egg bites are just set in centre with gentle wobble.
4
Rest
Cool egg bites in tin 10 minutes. Run a knife around each bite and lift onto a rack. Cool fully before portioning.
5
Plate
Divide cooled egg bites into 2 airtight containers, 2 bites each. Refrigerate up to 3 days. Serve chilled or reheat 30 seconds in microwave; pair with cucumber sticks, cherry tomatoes, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 large egg whites
- 1 large egg
- 80g (2.8 oz) full-fat cottage cheese
- 16g (0.6 oz) Parmesan
- 60g (2.1 oz) cold-smoked salmon
- 1.5 tbsp fresh dill
- 1 tbsp fresh chives
- 0.5 lemon zest
- 0.1 tsp fine salt
- 0.25 tsp black pepper
- 0.5 tbsp olive oil