Scrambled egg muffins with smoked salmon and soured cream

A posh breakfast or brunch

Scrambled egg muffins with smoked salmon and soured cream

Scrambled egg muffins with smoked salmon and soured cream

Serves Serves 4
Time Cooks In10 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 427 21%
  • Fat 24.4g 35%
  • Saturates 10g 50%
  • Sugars 3.8g 4%
  • Salt 3.15g 53%
  • Protein 24.1g 48%
  • Carbs 30.3g 12%
  • Fibre 1.8g -
Of an adult's reference intake
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  • 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
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Tap For Ingredients


  1. Serve this dish for a classy breakfast or brunch.
  2. 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.
  3. 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.
  4. Serve with your lemon wedges and a nice cup of tea – or a glass of something fizzy.
  5. Tip: To make things easier, toast your muffins first and keep them warm in the oven.