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Ingredients
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 (chopped) | ||
salt salt | |||
peppers pepper |
Add ingredients to existing shopping list or create new one
Create new shopping listToasted muffins, smoked salmon and lightly scrambled eggs
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Method
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.
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- 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.
- 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.
- 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).
- 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.
- 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.