Scrambled egg muffins with smoked salmon & soured cream

Smoked Salmon and Scrambled Eggs

Serves 4

  • 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

Crack the eggs into a bowl, whisk them lightly and season them with salt and pepper. Put your muffins in the toaster, ready for action. Melt half the butter in a small saucepan over a medium heat until bubbling, then tip the eggs in. Stir continuously with a wooden spoon, getting right into the edges. Cook until the runny egg starts to thicken.



Turn the heat off when the eggs are still slightly undercooked – they will keep on cooking in the warm pan while you're toasting and buttering your muffins. Stir the rest of the butter into the eggs. Place the buttered muffin halves on individual plates and cover each one with a spoonful of scrambled egg. Drape a slice of salmon over each muffin half, dollop some soured cream on top and sprinkle with chopped chives and a twist of black pepper.



Serve with your lemon wedges and a nice cup of tea – or a glass of something fizzy.



Tip: To make things easier, toast your muffins first and keep them warm in the oven.

Nutritional Information

Scrambled egg muffins with smoked salmon & soured cream

A posh breakfast or brunch

0 foodies cooked this
Buttery toasted muffins, silky eggs and salmon… what could be better to start the day?
Serves 4
10m
Super easy
Method

Serve this dish for a classy breakfast or brunch.

Crack the eggs into a bowl, whisk them lightly and season them with salt and pepper. Put your muffins in the toaster, ready for action. Melt half the butter in a small saucepan over a medium heat until bubbling, then tip the eggs in. Stir continuously with a wooden spoon, getting right into the edges. Cook until the runny egg starts to thicken.

Turn the heat off when the eggs are still slightly undercooked – they will keep on cooking in the warm pan while you're toasting and buttering your muffins. Stir the rest of the butter into the eggs. Place the buttered muffin halves on individual plates and cover each one with a spoonful of scrambled egg. Drape a slice of salmon over each muffin half, dollop some soured cream on top and sprinkle with chopped chives and a twist of black pepper.

Serve with your lemon wedges and a nice cup of tea – or a glass of something fizzy.

Tip: To make things easier, toast your muffins first and keep them warm in the oven.

Nutritional Information Amount per serving:
  • Calories 399 20%
  • Carbs 27.8g 12%
  • Sugar 2.5g 3%
  • Fat 20.4g 29%
  • Saturates 9.1g 46%
  • Protein 24.5g 54%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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