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.
As an alternative you could try making different-flavoured butters:
- tomato ketchup and chive
- garlic salt and parsley
- chopped fresh or dried flaked red chilli
- anchovy, lemon juice and parsley
- mild curry powder
- pesto
Or try adding flavours to the scrambled egg:
- crispy fried bacon pieces
- strips of smoked salmon and crème fraîche rather than the cream
- chopped fresh herbs
- mild curry powder
- fresh coriander and chopped chilli
