Creamy scrambled egg on herby buttered muffins

1 month ago 21st Jul 15:18

Serves 2 Preparation time less than 30 mins Cooking time 10 to 30 mins

Ingredients
3 tbsp salted butter, at room temperature a handful of mixed fresh herbs, such as parsley, chives, tarragon or basil, chopped
2 white English muffins
4 large eggs
4 tbsp single cream
celery salt
freshly ground black pepper

Method
1. In a bowl, mix together 2 tbsp of the butter with the chopped herbs.

2. Split the muffins in half and toast until golden brown. While the muffins are toasting, place the remaining butter in a non-stick saucepan and melt over a gentle heat.

3. Break the eggs into a large jug, add the cream, season with a pinch of celery salt and pepper and whisk lightly. Swirl the melted butter in the pan then pour in the eggs. Leave for a few seconds without stirring, then stir fairly briskly using a wooden fork, making sure you get into the edges of the pan. Once the eggs are softly set but before they are fully cooked, remove from the heat as they'll continue cooking in the pan. This will give you a really creamy finish, rather than something that resembles rubber!

4. Spread the herb butter over the hot toasted muffins, and place the bottom halves on 2 plates. Spoon the scrambled egg on top, add a little freshly ground black pepper, and finish with the other muffin halves. Serve straight away.