Scrambled Egg Muffins With Smoked Salmon and Sour Cream

Recipe by Jubes
READY IN: 15mins
YIELD: 4 serves




  • 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.