Toasted English Muffin with Scrambled Eggs and Smoked Salmon

Toasted English Muffin with Scrambled Eggs and Smoked Salmon

15 mins total time

10 mins active time

Easy

Serves 2

Ingredients


Measurements:

  • ¾ oz salted butter

    at room temperature

  • 2 English muffins

    split

  • 3 large eggs
  • 3 tbsp heavy cream
  • Salt

    to season

  • Freshly ground black pepper

    to season

  • 4 slices smoked salmon
  • Chopped chives

    to serve

Instructions

  • 1Preheat the sandwich press until the READY light is illuminated.
  • 2Butter the muffins. Place onto the sandwich press and close the lid. Cook for 2 minutes. Remove and place onto serving plates. Cover to keep warm. Wipe the sandwich press clean.
  • 3Whisk together the eggs and cream. Season with salt and pepper. Carefully pour the egg mixture, a little at a time, onto the sandwich press. Using a silicone spatula, gently stir the egg mixture for 1-2 minutes until just set.
  • 4Spoon the scrambled eggs onto the toasted muffins. Top with the smoked salmon and sprinkle with the chopped chives. Serve immediately.