Ingredients
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6
-
-
4
-
-
140
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1
-
1
-
-
-
-
-
-
-
-
Directions
Scrambled Egg Muffins With Smoked Salmon and Sour Cream, A Jamie Oliver – he suggests serving as a classy breakfast or brunch, Very messy, but good! I went heavy on the salmon and chives, and it was great that way
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Steps
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1
Done
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Crack the Eggs Into a Bowl. Whisk Lightly and Season With Salt and Pepper. |
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2
Done
|
Put Your Muffins in the Toaster, Ready For Action. |
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3
Done
|
Melt Half the Butter in a Small Saucepan Over a Medium Heat Until Bubbling, Then Tip in the Eggs. |
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4
Done
|
Stir Eggs Continuously With a Wooden Spoon, Getting Right Into the Edges. Cook Until the Runny Egg Starts to Thicken. |
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5
Done
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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. |
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6
Done
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Split Muffins in Half and Place in Your Toaster. Toast to Your Preferred Doneness. |
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7
Done
|
Place the Buttered Muffin Halves Onto Four Individual Plates and Cover Each One With a Spoonful of Scrambled Egg. |
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8
Done
|
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. |
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9
Done
|
Serve With Your Lemon Wedges. |
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10
Done
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Tip: to Make Things Easier, Toast Your Muffins First and Keep Them Warm in the Oven. |
