Muffins Topped with Scrambled Eggs recipe

Click to rate
(8 ratings)
Sending your rating

serves:

2

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

10 min

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.

Ingredients

  • 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

Method

  • 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).

Top tip for making Muffins Topped with Scrambled Eggs

To make this extra special, top the muffin with with smoked salmon before adding the scrambled eggs on top.

Click to rate
(8 ratings)
Sending your rating

Latest Recipes

Explore More