By emensah m
Preheat the oven to 375°F (190°C).
Grease a muffin tin with a little olive oil or cooking spray.
Line each muffin cup with a slice of smoked salmon, forming a little cup shape.
Crack one egg into each salmon cup. Season with a pinch of salt and pepper.
Bake in the oven for about 10-12 minutes, or until the eggs are cooked to your desired level of doneness.
Meanwhile, in a bowl, toss the halved cherry tomatoes with za'atar, olive oil, a pinch of salt, and a dash of black pepper.
Slice the avocado and set it aside.
Once the egg cups are cooked, carefully remove them from the muffin tin.
Serve the egg cups with slices of avocado, and garnish with za'atar seasoned tomatoes and chopped dill or parsley.
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By emensah m
This Breakfast Brunch Gluten-Free Low Carb recipe is ready in 25 minutes and features large eggs, smoked salmon, sliced, ripe avocado, sliced and other delicious ingredients. Contains 340 calories total.
Preheat the oven to 375°F (190°C).
Grease a muffin tin with a little olive oil or cooking spray.
Line each muffin cup with a slice of smoked salmon, forming a little cup shape.
Crack one egg into each salmon cup. Season with a pinch of salt and pepper.
Bake in the oven for about 10-12 minutes, or until the eggs are cooked to your desired level of doneness.
Meanwhile, in a bowl, toss the halved cherry tomatoes with za'atar, olive oil, a pinch of salt, and a dash of black pepper.
Slice the avocado and set it aside.
Once the egg cups are cooked, carefully remove them from the muffin tin.
Serve the egg cups with slices of avocado, and garnish with za'atar seasoned tomatoes and chopped dill or parsley.
Calories per Serving: 340
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