English Muffins with Smoked Salmon and Scrambled Eggs recipe

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Slow cooked spring onion and scrambled eggs, topped with smoked salmon. Serve with English muffins or whichever bread you like.

  • Prep10m
  • Cook10m
  • Total20m

Most weekends we eat Cheese and Spring Onion Scrambled Eggs but occasionally smoked salmon replaces Pecorino and it’s always a treat. 

I can’t make scrambled eggs without spring onions but plain eggs are fine too; smoked salmon does the heavy lifting in the flavour department here. 

Years ago Tesco sold wholemeal English muffins but they eventually discontinued them. I was genuinely saddened. Occasionally I set my fibre obsession to one side and buy white muffins. They’re great with this breakfast but should be buttered. Although, if you have cream cheese, skip the butter and spread a decent layer over the muffins. Salmon and cream cheese are a classic pairing and soft set scrambled eggs complement them beautifully.


Smoked salmon is usually salty so I only use black pepper to season the eggs.


English Muffins with Smoked Salmon and Scrambled Eggs

  • Prep10m
  • Cook10m
  • Total20m
Serves: 2


Scrambled eggs and salmon

  • 1 tsp olive or rapeseed oil
  • 2-3 spring onions
  • 3 eggs, beaten
  • black pepper
  • butter (for spreading, or 2 tbsp cream cheese)
  • 75-100g smoked salmon
  • small sprig of parsley, chopped

Serve with either

  • 2 English muffins
  • 2 slices of toast (sourdough is a good choice)
  • 2 bagels


  1. Place a small frying pan over a low heat and add 1 teaspoon of olive or rapeseed oil.
  2. Slice 2-3 spring onions and add to the pan. Fry for 2-3 minutes.
  3. Season 3 beaten eggs with black pepper then pour into the frying pan. For soft set eggs, cook for around 6-8 minutes on the lowest heat possible, constantly stirring.
  4. While the eggs cook, toast and butter 2 English muffins (or swap the butter for 2 tablespoons of cream cheese if you have any).
  5. Once the eggs are done, turn off the heat and divide them between the muffins. Top with 75-100g of smoked salmon and finish with chopped parsley, if using.

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