Muffins with Scrambled Eggs and Salmon

This recipe serves four


For the scrambled eggs:

  • 50g (2oz) butter
  • 8 medium eggs, beaten
  • 110 ml (4f1 oz) double cream 
  • 200g (7oz) smoked salmon, sliced into strips
  • Freshly_ground_black_pepper ltbsp snipped chives

To complete:

  • 2 muffins
  • Butter for spreading


  • Melt the butter in a medium size pan over a low heat.
  • Beat together the eggs and cream and pour over the butter.
  • Cook gently until the eggs have scrambled, stirring frequently.
  • Quickly add the salmon.
  • Season with black pepper and snipped chives.
  • Meanwhile, split, toast and butter the muffins.
  • Then divide the scrambled egg mixture between the muffins and serve at once.

Published, 02 March 2003
Last updated 23 December 2006 23:00