Muffins – the word comes from the French word moufflet meaning soft bread – divide into two
different types: English muffins and American muffins. The English muffin dates back 1,000 years
(to Wales, actually) but became popular in the 18th and 19th centuries when muffin men would
walk the streets of England carrying trays of muffins to sell to hungry customers. This recipe makes
a rich brunch but if you want a healthier version, use full fat milk instead of cream.
- 4 medium eggs
- 4tbsp double cream
- salt and freshly ground black pepper
- 25g butter
- 2 muffins halved and toasted
- 2tbsp freshly chopped flat leaf parsley or mint
Beat together the eggs and double cream with salt and freshly ground black pepper. Melt the butter in a small non-stick pan and, when foaming, add the egg mix. Cook over a gentle heat, stirring until scrambled according to preference.
Pop the hot toasted muffins onto warm plates, top with scrambled eggs and serve at once with chopped parsley to garnish (if wished).
To make this extra special, top the muffin with with smoked salmon before adding the scrambled eggs on top.