Smoked salmon & egg muffins
Prep
5 mins
Cook
10 mins
Servings
4
Difficulty
Easy
These smoked salmon and egg muffins are my go to when I need something quick and impressive. They come together in just fifteen minutes, which makes them perfect for a busy weekday breakfast or even meal prep. The combination of protein rich eggs and omega 3 packed salmon keeps you satisfied for hours, and the soft cheese adds wonderful creaminess without any fuss. Toasted muffins provide the perfect base, while fresh dill brings everything together beautifully. Best of all, this recipe is straightforward enough that even a novice cook can nail it every time.
Ella x
Ingredients
- 30 gramsessential unsalted butter
- 4essential salad onions(trimmed and finely sliced)
- 4white butter muffins(white butter muffins, halved)
- 6british blacktail medium free range eggs
- 30 gramsessential soft cheese
- 100 gramsscottish smoked salmon(pack No.1 Chestnut Smoked Scottish Salmon)
- 1 handful/sdill(fronds picked, to serve (optional))
Detail level
Instructions
- 1
Set a frying pan over a medium heat and add the butter. When foaming, add the salad onions and fry gently for 2-3 minutes until softened. Meanwhile, start toasting the muffins.
- 2
Lightly beat the eggs with a fork and season, then add to the frying pan and allow to set for 30 seconds. Gently fold and stir the eggs with a spatula, creating soft curds. Just as the scrambled eggs are setting and nearly cooked, add little nuggets of the soft cheese and fold through the mixture. Take off the heat.
- 3
Put the toasted muffins on plates and divide the scrambled eggs among 4 of the halves. Add a slice of smoked salmon to each and scatter with dill, if liked. Top with the remaining muffin halves and serve immediately.
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