Scrambled Egg Muffins With Smoked Salmon and Sour Cream

READY IN: 15mins
Recipe by Jubes

A Jamie Oliver - he suggests serving as a classy breakfast or brunch

Top Review by twissis

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.

Ingredients Nutrition


  1. Crack the eggs into a bowl. Whisk lightly and season with salt and pepper.
  2. Put your muffins in the toaster, ready for action.
  3. Melt half the butter in a small saucepan over a medium heat until bubbling, then tip in the eggs.
  4. Stir eggs continuously with a wooden spoon, getting right into the edges. Cook until the runny egg starts to thicken.
  5. 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.
  6. Split muffins in half and place in your toaster. Toast to your preferred doneness.
  7. Place the buttered muffin halves onto four individual plates and cover each one with a spoonful of scrambled egg.
  8. 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.
  9. Serve with your lemon wedges.
  10. Tip: To make things easier, toast your muffins first and keep them warm in the oven.

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