Quick and easy to make, this muffin is a tasty, filling and delicious way to start your day
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | 2 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 530 |
| Fat | 36g |
| Saturates | 17g |
| Protein | 27g |
| Carbs | 26g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Toast the breakfast muffins to your liking.
2
Meanwhile, heat a pan over a medium-high heat. When it is hot, add the butter and heat it until it starts to foam and brown.
3
Once brown, reduce to a very low heat and pour the whisked eggs into the pan.
4
Using a spatula, gently fold the eggs for 3-4 minutes, until they are set but still soft. Remove the pan from the heat the moment the eggs have set.
5
Spread the breakfast muffins with the cream cheese, load with scrambled eggs and top with the smoked salmon and chopped dill.
