Prep 5 mins
Cook 10 mins
A Jamie Oliver - he suggests serving as a classy breakfast or brunch
- 6 large eggs
- salt & freshly ground black pepper
- 4 English muffins, halved
- 8 slices smoked salmon
- 140 ml sour cream
- 1 small bunch fresh chives, finely chopped
- 1 lemon, quartered
- Crack the eggs into a bowl. Whisk lightly and season 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 in the eggs.
- Stir eggs 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.
- Split muffins in half and place in your toaster. Toast to your preferred doneness.
- Place the buttered muffin halves onto four individual plates and cover each one with a spoonful of scrambled egg.
- Drape a slice of salmon over each muffin half, dollop some sour cream on top and sprinkle with chopped chives and a twist of black pepper.
- Serve with your lemon wedges.
- Tip: To make things easier, toast your muffins first and keep them warm in the oven.
Made for ZWT-8 on the spur-of-moment when I saw BK's lovely pic & was instantly famished for breakfast. As said B4, any recipe title using the words "smoked salmon" will always be a 'twissis magnet". DH & I are both "breakfast hounds" & this made for a delicious & easy-fix breakfast. I used fresh chives from the garden of a friend & a generous amt of lemon pepper (perfect w/smoked salmon & eggs). We cannot get English Muffins here, so the eggs & smoked salmon were served over buttered whole wheat toast. DH is the purist & ate his plain. I used the sour cream, but admit I prefer the combo of ingredients w/o the sour cream as a pers pref. Thx for sharing this recipe w/us.
A truly delightful breakfast that was a slightly different twist on scrambled eggs with smoked salmon. The recipe didn't indicate how much butter to use, so I melted about 1 T. of butter in the saucepan. I only made 3 English muffins (6 halves), and buttered them to taste. I mixed the sour cream with the pepper and chives, which worked out very well. The sour cream really made this dish, and was a great change of pace from my typical cream cheese mixture. It had a nice, bright, fresh flavor that really complemented the salmon and eggs perfectly. Will definitely make this again!
Oh my goodness Jubes was this good. I loved it. All the flavors were perfect together complimenting one another wonderfully. I really enjoyed the way the black pepper took it over the top. Truly this is an amazing dish. Made exactly as written, but used an english crumpet instead of english muffin, because I was out. It worked really well in this dish. The eggs were tender, the crumpet was crunchy and soft, while the salmon, sour cream, chives and lemon were the topping glory. Thank you so much for sharing a recipe that I have placed in my Favorites Cookbook for 2012. Kudos..... Made for the Fearless Red Dragons - ZWT-8 - Great Britian