Smoked Fish and Egg Muffins

Smoked fish and fresh herbs combine for a flavoursome breakfast dish.

Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 35 minutes
Serves 4

Nutritional Info (per portion)

Energy 307 kcal
Protein 20g
Fat 15g
of which saturates 6g
Carbohydrate 25g
of which sugars 1.5g
Fibre 3g
Salt 0g
  • Smoked Fish and Egg Muffins


  • 4 wholemeal muffins
  • 125g pack smoked trout
  • 2 tbsp chopped chives
  • 25g butter softened
  • 4 medium eggs

How to make it

  1. Preheat the oven to 160C, gas mark 3
  2. Using a teaspoon, scoop out the centre of each muffin to leave a case about 5mm thick
  3. Reserve the centres for making breadcrumbs
  4. Place on a baking sheet
  5. Roughly flake the trout in a bowl and mix using a fork with the chives, butter and a little salt and pepper
  6. Press the paste around the sides of the muffins so the edges of the bread are coated
  7. Break an egg into the centre of each and season lightly
  8. Bake for 20 to 25 minutes or until the eggs are lightly cooked

Try other herbs such as parsley, tarragon or fennel in place of the chives or other smoked fish e.g., salmon or mackerel instead of trout.