FLORENTINE EGG CUPS

MAKES 12 EGG CUPS; SERVES 6

1 tbsp ghee, plus more for greasing

1 shallot, finely chopped

½ red bell pepper, diced

Kosher salt and freshly ground black pepper

3 cups loosely packed baby spinach, finely chopped 11 large eggs

½ cup full-fat coconut milk

4 oz no-sugar-added smoked salmon, thinly sliced

into ribbons

Preheat the oven to 325°F. Grease a 12-cup muffin tin with ghee and set it on a rimmed baking sheet to catch any spills.

In a large nonstick skillet, melt the ghee over medium heat. Add the shallot and bell pepper, season with a pinch each of salt and black pepper, and cook, stirring, until the vegetables are slightly softened, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 2 minutes. Taste and adjust the salt and pepper as desired.

Remove the pan from the heat.

In a large bowl, whisk together the eggs and coconut milk until thoroughly combined and smooth.

Using a spoon, distribute the vegetable mixture evenly among the prepared muffin cups. Divide the sliced salmon evenly over the vegetables, then ladle the egg mixture over the top. Bake until a toothpick or cake tester inserted into the centre of an egg cup comes out clean, about 25 minutes.

Serve immediately; or let cool, transfer to an airtight container, and store in the refrigerator for up to 4 days.