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These delicious scrambled egg muffins make for a decadent weekend brunch treat.
Our scrambled eggs muffins recipe gives you light, fluffy and flavoursome eggs alongside another British classic. English muffins (opens in new tab), which comes from the French word moufflet meaning soft bread - were 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. We've showcased them best here by toasting and slathering with butter, before topping with the eggs. We recommend serving with smoked salmon for an extra touch of indulgence.
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
WEIGHT CONVERTER
grams
to
cups
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 tips for making scrambled egg muffins
For a healthier version of this recipe, swap the cream for semi-skimmed milk when making your eggs. And be sure to give them a good whisk before adding to the pan, so they're extra light and fluffy.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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