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Toasted muffins, smoked salmon and lightly scrambled eggs

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2 white breakfast muffins white breakfast muffin
(sliced in half)
4 eggs egg
200 g g smoked salmon smoked salmon
1 tbsp tbsp salt salt
(plus extra for the muffins)
100 ml ml semi-skimmed milk semi-skimmed milk
0.5 lemons lemon
(cut into wedges)
0.25 chives chive
salt salt
peppers pepper

Toasted muffins, smoked salmon and lightly scrambled eggs

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15 min


Learn how to make perfect scrambled eggs with this elegant breakfast recipe, the ideal dish to serve up on special occasions. While easy to prepare, it's the little details - such as the soft buttered muffins and fresh chives - that make it taste like such a treat.

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Arrange the muffin slices across a baking tray and brush each slice with a thin layer of butter. Place in the oven and cook for 10 minutes, or until golden and crisp.
  3. Meanwhile, prepare the eggs. Melt the butter in a medium-sized saucepan and, in a separate bowl, beat the eggs with the milk and a pinch of salt.
  4. Once melted, pour the egg mixture over the butter and stir continuously as it begins to cook, using a scraping motion to ensure no egg sticks to the bottom (a heatproof spatula works best).
  5. Once the egg begins to thicken, remove the pan from the hob and onto a board, continuing to stir as the egg cooks in the residual heat of the pan.
  6. Remove the muffins from the oven and place 2 slices on each plate. Scoop the eggs over the top and lie the folds of smoked salmon to the side. Finish with a squeeze of lemon juice, black pepper and a pinch of chives to serve.