Egg muffins with avocado salsa

MAKES 10–12 MUFFINS

Light olive oil spray

6 eggs

Sea salt flakes and freshly ground black pepper FOR THE FLAVOUR COMBINATIONS

Crumbled feta, olives and finely chopped chilli or chilli flakes

Grated Parmesan, finely chopped spring onions and diced tomato

Smoked fish (trout, mackerel or salmon) chopped into small pieces, chopped dill and natural yoghurt FOR THE SALSA

1 large ripe avocado

1 spring onion, finely chopped

Flat leaf parsley, chopped

2 tsp lemon juice

½ tsp clear honey PREHEAT the oven to 190c/gas 5. Spray 10-12 holes of a muffin tin with olive oil, brushing to coat well, then place in the oven. Whisk the eggs in a jug with a splash of water and salt and pepper. Remove the tin from the oven and fill each hole halfway with the egg mixture, then top with your chosen ingredients. Bake for 20 minutes, or until cooked through and golden. Meanwhile, peel, stone and dice the avocado. Combine in a bowl with the spring onion and parsley, adding lemon juice and a little honey to balance the acidity. Season to taste. Take the muffins out of the oven and leave to cool for a minute or so. Remove them from the tray — release the sides with a palette knife. Serve with the salsa.