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Ingredient
Scrambled Egg and Salmon Muffins
Introduce
Chef :
Keith VigonScrambled Egg and Salmon Muffins
A very traditional English breakfast especially when piled high on top of hot toasted wholemeal muffin
Ingredient
Food ration :
4 servingsCooking time :
10 mins
4
eggs
3 tablespoon
single cream
2 tablespoons
butter, plus extra to spreading
1 tablespoon
snipped chives
1/2 teaspoon
grated lemon rind
to taste
salt and pepper
Cooking instructions
* Step 1
Break the eggs into a bowl, pour on the cream and season well. Beat lightly with a fork
* Step 2
Halve the muffins and toast until lightly toasted on both sides. Spread with a little butter and keep warm
* Step 3
Melt the butter in a saucepan over a gentle heat, add the eggs and stir occasionally with a wooden spoon until just beginning to set
* Step 4
At the chives, lemon rind and smoked salmon or trout, and stir until just set but still moist.
* Step 5
Spoon onto the toasted muffins and garnish with snipped chives.
* Step 6
Serve at once
* Step 7
Very important: don't overcook the scrambled eggs - remove the pan from the heat while they are still quite creamy
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