Salmon Egg Cups

Soft eggs, flaky fish, all cooked into a handy muffin shape, perfect for packed lunches or little taste testers.


  • 8 medium free range eggs
  • 150g of cooked salmon or tinned salmon or tuna in spring water (drained)
  • 2 tbsp chopped chives
  • Handful of frozen peas
  • Black pepper
  • Spray olive or coconut oil


Preheat the oven to 180d/360f – spray your metal muffin tray with cooking oil and evenly distribute using a paper towel.

Whisk the eggs with the black pepper in a jug and pour into each section. Depending on how deep your muffin moulds are will depend on how many egg cups you will make, you want to fill each 3 quarters of the way up.

Add a small amount of peas in each cup, along with a sprinkle of chopped chives. Now take small pieces of flaked fish and submerge into the egg.

Bake for 12-15 minutes until the egg has puffed up and it’s firm to touch. Allow to cool for 5-10 mins before gently removing from the tray.

Suitable from 6 month – cut in half or into strips so easier for baby to hold. Store in the fridge for 2 days for freezer for 1 month. To reheat, defrost and pop back in the oven for 5-8 mins till piping hot or in the microwave for 90-120 seconds.

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