Name: Mini Breakfast Egg Cup Tacos (Elevated)
Prep time: 12 min
Cook time: 18 min
Total time: 45 min
Yield: 12
Cuisine: Scandinavian
Ingredients: 6 Large Organic Eggs; 2 tbsp Crème Fraîche; 1/2 tsp Fleur de Sel; 1/4 tsp White Pepper; Pinch Nutmeg-freshly grated; 4 oz Smoked Salmon-thinly sliced; 2 tbsp Crème Fraîche-for topping; 1 tbsp Fresh Dill-chopped; 12 Mini Blue Corn Taco Shells

Mini Breakfast Egg Cup Tacos

Recipe tier

Eggs
6 6 Large Organic Eggs
2 tbsp 30 mL Crème Fraîche
Seasoning
1/2 tsp 2.5 mL Fleur de Sel
1/4 tsp 1.25 mL White Pepper
Pinch Pinch Nutmeg-freshly grated
Filling
4 oz 115 g Smoked Salmon-thinly sliced
2 tbsp 30 mL Crème Fraîche-for topping
1 tbsp 15 mL Fresh Dill-chopped
Taco Shells
12 12 Mini Blue Corn Taco Shells

Equipment

Muffin Tin
Whisk
Mixing Bowl
Microplane-for nutmeg

Instructions

🎙️ Cook with voice coach

Preheat oven to 325°F (160°C). Grease a 12-cup muffin tin.
In a bowl, whisk together all Eggs and Crème Fraîche. Season with Fleur de Sel, White Pepper, and Nutmeg.
Place one Mini Blue Corn Taco Shell in each muffin cup.
Pour egg mixture into each taco shell, filling about 3/4 full.
Bake for 18-22 minutes, or until eggs are set and slightly puffed.
Let cool slightly before removing from muffin tin. Top each taco with Smoked Salmon, a dollop of Crème Fraîche, and a sprinkle of Fresh Dill.
Serve immediately.

Nutrition per serving

Calories 280