Lox & No Bagel Egg Cups

Happy New Year’s Eve!!!

Are you drunk yet?

This recipe is inspired by my husband who has to have lox and bagels with chive and onion cream cheese, red onion and tomato for every day that is remotely special. Birthdays, Easter, Thanksgiving, Christmas Eve, Christmas Day, New Year’s Eve, New Year’s Day, Sunday, Tuesday…all the days. It’s good to know what you want.

In order to clean lox and bagels up a little, I nixed the bagel. But don’t be sad. I put all the other good stuff into an egg cup and topped it with chive goat cheese. These tasty egg cups are great for breakfast or a snack. I’ll be eating them tomorrow morning. Yay 2017!!

Ingredients

  • 3oz soft goat cheese
  • Butter or coconut oil to grease muffin cups
  • 12 eggs
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 3 tablespoons chopped chives
  • 2 tablespoons finely chopped red onion
  • 3oz lox/smoked salmon, wild or wild-caught preferred
  • 15 grape/cherry tomatoes, sliced across into rounds

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Instructions

1. Set goat cheese on the counter for 20-30 minutes to soften.

2. Preheat the oven to 350 °F.

3. Grease 12 muffin cups with butter or coconut oil.

4. In a mixing bowl, whisk together eggs, salt and pepper.

5. In a separate mixing bowl, stir goat cheese and chives until combined.

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6. Fill muffin cups ¾ of the way up with the egg mixture.

7. Add a ½ teaspoon of the finely diced red onion to each muffin cup.

8. Add lox/smoked salmon to each muffin cup. Divide the 3 ounces evenly among the 12 muffin cups.

9. Place 3-4 tomato slices on top of each muffin cup.

10. Using a ½ teaspoon, place three ½ teaspoon dollops of the goat cheese and chive mixture on top of each muffin cup.

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11. Bake for 25-30 minutes until edges are browned and egg is fully cooked.

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Lox & No Bagel Egg Cups

Ingredients

  • 3oz soft goat cheese
  • Butter or coconut oil to grease muffin cups
  • 12 eggs
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 3 tablespoons chopped chives
  • 2 tablespoons finely chopped red onion
  • 3oz lox/smoked salmon, wild or wild-caught preferred
  • 15 grape/cherry tomatoes, sliced across into rounds

 

Instructions

  1. Set goat cheese on the counter for 20-30 minutes to soften.
  2. Preheat the oven to 350 °F.
  3. Grease 12 muffin cups with butter or coconut oil.
  4. In a mixing bowl, whisk together eggs, salt and pepper.
  5. In a separate mixing bowl, stir goat cheese and chives until combined.
  6. Fill muffin cups ¾ of the way up with the egg mixture.
  7. Add a ½ teaspoon of the finely diced red onion to each muffin cup.
  8. Add lox/smoked salmon to each muffin cup. Divide the 3 ounces evenly among the 12 muffin cups.
  9. Place 3-4 tomato slices on top of each muffin cup.
  10. Using a ½ teaspoon, place three ½ teaspoon dollops of the goat cheese and chive mixture on top of each muffin cup.
  11. Bake for 25-30 minutes until edges are browned and egg is fully cooked.

 

Notes

  • Feel free to change the amounts of any of the ingredients based on your taste. I know a few people who are going to put an ounce of goat cheese in each muffin cup. Go ahead. You’re an adult!
  • I chose to put the red onion, lox/smoked salmon and tomatoes into each muffin cup individually because I think it spreads them out more evenly among the 12 cups. If you are in a hurry, you can just add the red onion, lox/smoked salmon and tomato slices into the egg mixture. Give it a good stir and ladle into the muffin cups. Then, top with the goat cheese and chive mixture.
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