egg cups 2.0: smoked salmon edition

     A couple weeks ago a few wonderful fellow home cooks that I recently met through Umi Kitchen and I decided to have a potluck brunch together that happened to fall on Valentine's Day weekend. I immediately got excited because, well, who the hell wouldn't?! 

     I knew straight away that I wanted egg cups to be my contribution. After all they are delicious, beautiful, and easy to transport. 

     But there was one small problem. Our host, Dajung, is pescetarian - so I didn't want to show up with my original Ham and Spinach Egg Cups that she wouldn't be able to eat! That's when I decided these cups needed a friendly upgrade and my smoked salmon version was born.

     They were a perfect savory edition to Dajung's waffles. We also had salmon and chicken nuggets, donut-cookies (yes, donut-cookies! Speculoos filled nonetheless!), lemon curd, fresh fruit, banana bread, and tiramisu. It was quite the feast!

Brunch Spread at Dajung's. Follow everyone's individual Instagram! Myself (@thealiconklin), Dajung (@ohmysweeeets), Allison (@allisonkimchi), Caroline (@carochoe), Rebecca (@rebecca_chews_nyc), and Herb (@freaknut101) for many crave-worthy food pics!

     If you have made my original Ham and Spinach Egg Cups then you know these are super easy to assemble and cook. This version features cucumber, red onion, and capers to compliment the smoked salmon lining.

     Now go make these for your next potluck brunch! And if you've made both versions of my egg cups, I'm curious to know which one is your favorite. Let me know in the comments below!

 Smoked Salmon Egg Cups
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Servings: makes 6 cups

You Will Need:

• 6oz smoked salmon slices (each piece about 1oz)
• 12 pieces peeled and thinly sliced cucumber, divided
• 1 loose TBS thinly sliced red onion, divided
• about 1 TBS capers, divided (3 capers for each cup)
• 1 TBS dijonnaise, divided
• 6 large eggs
• sea salt, to sprinkle

1. Preheat the oven to 375 degrees. Line a muffin tin with 1oz smoked salmon per cup (6 cups total). No need to oil/butter/spray the tin as the smoked salmon is fatty enough to prevent sticking.
2. Place 2 pieces cucumber, a few red onion slices, and 3 capers in each cup.
3. Add 1/2 tsp dijonnaise to each cup and sprinkle just a little bit of sea salt in each.
4. Crack open an egg into each cup. Bake for about 20-25 minutes until eggs are set and whites are baked through. Cool for 5 minutes and serve. Enjoy!