Scrambled Egg Muffins With Smoked Salmon And Sour Cream

1. 1

   Crack the eggs into a bowl. Whisk lightly and season with salt and pepper.

2. 2

   Put your muffins in the toaster, ready for action.

3. 3

   Melt half the butter in a small saucepan over a medium heat until bubbling, then tip in the eggs.

4. 4

   Stir eggs continuously with a wooden spoon, getting right into the edges. Cook until the runny egg starts to thicken.

5. 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. 6

   Split muffins in half and place in your toaster. Toast to your preferred doneness.

7. 7

   Place the buttered muffin halves onto four individual plates and cover each one with a spoonful of scrambled egg.

8. 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. 9

   Serve with your lemon wedges.

10. 10

    Tip: To make things easier, toast your muffins first and keep them warm in the oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.