Egg bites with smoked salmon and dill

1. 1

   Preheat the oven to 300°F (150°C) and line a 13" × 9" (33 x 23 cm) baking dish with parchment paper - the paper should come up the sides of the dish. Place the dish in a deep roasting tin (large enough to comfortably fit the dish you're using for the egg bites). Add hot tap water (not boiling) to the roasting tin until it reaches about 1-inch (2.5 cm) up the outer sides of the baking dish.

   150°C

2. 2

   Crack the eggs into a large bowl and add the whole milk, salt, and pepper. Mix with an immersion blender until smooth. If using a hand whisk, pour the egg mixture through a sieve after whisking to remove any remaining lumps or egg shells.

3. 3

   Pour the egg mixture into the baking dish lined with parchment paper. Distribute the smoked salmon and dill on top. Cover tightly with aluminum foil and bake for 1 hour.

   60 min

4. 4

   Let the egg bites cool slightly, then lift them out of the dish by holding the sides of the parchment paper. Cut into 24 squares (if making 6 servings), which is 4 egg bites per serving.

1 serving ≈ 303 g

Nutrition values are estimates. - means data is unavailable.