• 1 tbsp. olive oil
  • ¼ cup shallots, diced
  • ½ tsp. sea salt
  • 1/8 tsp. black pepper
  • 4 oz smoked salmon, cut into ¼ inch piece
  • 6 eggs
  • 8 egg whites
  • ¼ cup coconut cream or Greek yogurt
  • 2 tbsp. fresh chives, minced


  1. Pre-heat oven to 350 degrees, and prepare 12 silicone muffin holders on a baking sheet, or grease a 12 cup muffin tin with oil and set aside.
  2. In a medium skillet add the olive oil, shallots, sea salt and black pepper over medium heat for 4 minutes. Add the smoked salmon and cook for 2 minutes.
    Remove from heat. Divide the salmon mixture between the 6 ramekins.In a large bowl combine the eggs, egg whites, coconut cream and half of the
    chives. Whisk until fully blended.
  3. Pour mixture into silicone cups or muffin tins, dividing equally, and bake for 30 minutes, or until eggs have set and muffins are a light golden brown.
  4. Remove from oven, garnish with the remaining chives, and allow to cool for 5 minutes before serving. Or refrigerate and re-heated in a microwave the next day.