Ingredients
4 cheese muffins, split in half
8 large eggs
1 heaped tbsp crème fraîche
1 tbsp mixed finely chopped fresh chives and fresh dill
SIDS SALT & PEPPER to taste
1 tbsp butter, plus more for buttering the muffins
4 slices smoked salmon
Directions
Toast the muffins, then when cool, spread the cut sides with a thin layer of butter.
In a large bowl, whisk the eggs, crème fraîche, herbs, and a pinch of SIDS SALT & PEPPER until just combined.
Heat the 1 tablespoon of butter in a large nonstick frypan over medium-low until melted. Pour in the egg mixture. Using a rubber spatula, move the eggs around the pan, pushing the cooked parts off the bottom of the pan. If the eggs are cooking too quickly, reduce the heat. Stir the eggs gently but constantly until they are just set but not dry. Remove from the heat.
Divide the eggs over the English muffin bottoms. Drape each one with a slice of smoked salmon, and top with English muffin tops.
