Smoked Salmon Breakfast Egg Puffs

My friend Kelly, from Inspired Edibles (an Ontario girl!) inspired me with her wonderful Flourless Salmon Dill Bites for breakfast this past Good Friday morning; thank you Kelly.

I had a bit of the smoked salmon mousse left over from the appi’s I put together on Thursday for cocktails and instead of tossing it, I used it as a base for this tasty egg dish. Kelly, I hope you don’t mind, but I changed the recipe a bit as JT and I don’t need the calories that your growing boys need.

Beating the egg whites adds just the fluffiness you need for a filling breakfast while watching your girlish figure!

Serves 2

Ingredients:

• 1 egg
• 1/4 cup egg whites
• 1/4 cup non fat Greek yogurt
• 4 tbsp smoked salmon mousse (you don’t need to add this if you don’t have it, I was just using it up)
• 2 slices of smoked salmon, roughly chopped
• 1/4 cup chopped onion
• 1 tsp dill
• salt

Directions:

1. Pre heat oven to 350°F.
2. Add whole egg, yogurt, smoked salmon mousse, smoked salmon, onion and dill into a bowl and whisk until well mixed. Set aside.
3. Whip egg whites until stiff peaks form but not dry. Fold into egg mixture.
4. Prepare 200 mL ramekins with non-stick spray and pour the egg mixture evenly into each ramekin, leaving about 2 cm of space at the top (you need this because they puff up like a souflée) Bake for about 20-25 minutes, top should be golden and the insides should test clean with a cake tester. Serve immediately (or after photo) on a bed of baby arugula dressed with a drizzle of balsamic and garnished with something red (tomatoes would have been perfect, but I didn’t have any so I used diced red peppers)