Grease four ramekins (of 175ml each) with butter and line them with smoked salmon. Let the salmon hang slightly over the edges.
Beat the eggs in a mixing bowl and add the chives. Season to taste with salt and freshly ground black pepper.
Heat a third of the butter in a frying pan. Add the eggs and stir with a wooden spoon. Continuously scrape the pan with the wooden spoon. Add the rest of the butter blocks and stir until the eggs are creamy but still runny. Remove the pan from the heat (the heat of the pan will continue the cooking process). Stir for a few more seconds.
Spoon the scrambled eggs into the ramekins and fold the salmon over the eggs.
Toast the muffins. Place half a muffin onto each ramekin and turn it out onto a plate. Garnish with fresh chives or caviar.
Mix the olive oil and red wine vinegar and pour the mixture over the rocket leaves. Toss thoroughly and serve with the scrambled eggs on English muffins or buttered toast.
As salmon is on the expensive side, you can replace it with thinly sliced smoked ham.
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