Scrambled Egg Muffins With Smoked Salmon And Sour Cream - cooking recipe

Ingredients

6 large eggs
salt & freshly ground black pepper
4 English muffins, halved
8 slices smoked salmon
140 ml sour cream
1 small bunch fresh chives, finely chopped
1 lemon, quartered

Preparation

Crack the eggs into a bowl. Whisk lightly and season with salt and pepper.
Put your muffins in the toaster, ready for action.
Melt half the butter in a small saucepan over a medium heat until bubbling, then tip in the eggs.
Stir eggs continuously with a wooden spoon, getting right into the edges. Cook until the runny egg starts to thicken.
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.
Split muffins in half and place in your toaster. Toast to your preferred doneness.
Place the buttered muffin halves onto four individual plates and cover each one with a spoonful of scrambled egg.
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.
Serve with your lemon wedges.
Tip: To make things easier, toast your muffins first and keep them warm in the oven.