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Scrambled egg muffins with smoked salmon and soured cream
Scrambled egg muffins with smoked salmon and soured cream
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Total Time:
10 minutes
Indulgent toasted muffins with creamy eggs and savory salmon - the ultimate breakfast delight!
Ingredients:
  • 4 large free-range eggs preferably free-range or organic
  • sea salt
  • freshly ground black pepper
  • 4 muffins halved
  • 20 g butter plus a little extra
  • 8 slices smoked salmon from sustainable sources, ask your fishmonger
  • 140 ml soured cream
  • 1 small bunch fresh chives finely chopped
  • 1 lemon quartered
Instructions:
  • Prepare this dish for an elegant breakfast or brunch. Crack and lightly whisk the eggs in a bowl, then season with salt and pepper. Toast the muffins until they're ready. Melt half of the butter in a saucepan over medium heat until it bubbles, then add the eggs. Stir constantly with a wooden spoon, focusing on the edges. Cook until the eggs start to thicken slightly. Turn off the heat while the eggs are slightly undercooked, as they will continue to cook in the warm pan. Stir in the remaining butter. Place the buttered muffin halves on plates and top each with scrambled eggs. Add a slice of salmon, a dollop of soured cream, chopped chives, and a twist of black pepper. Serve with lemon wedges and enjoy with tea or a glass of something bubbly. Tip: Toast the muffins ahead of time and keep them warm in the oven for convenience.

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