Waitrose and Partners
Smoked salmon & egg muffins

Smoked salmon & egg muffins

Follow these simple steps for the perfect brunch to enjoy over the Easter weekend.

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  • Serves4
  • CourseBrunch
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 30g Essential Unsalted Butter
  • 4 Essential Salad Onions, trimmed and finely sliced
  • 4 white butter muffins, halved
  • 6 British Blacktail Medium Free Range Eggs
  • 30g Essential Soft Cheese
  • 100g pack Waitrose & Partners No.1 Chestnut Smoked Scottish Salmon
  • 1 handful dill, fronds picked, to serve (optional)


  1. Set a frying pan over a medium heat and add the butter. When foaming, add the salad onions and fry gently for 2-3 minutes until softened. Meanwhile, start toasting the muffins.

  2. Lightly beat the eggs with a fork and season, then add to the frying pan and allow to set for 30 seconds. Gently fold and stir the eggs with a spatula, creating soft curds. Just as the scrambled eggs are setting and nearly cooked, add little nuggets of the soft cheese and fold through the mixture. Take off­ the heat.

  3. Put the toasted muffins on plates and divide the scrambled eggs among 4 of the halves. Add a slice of smoked salmon to each and scatter with dill, if liked. Top with the remaining muffin halves and serve immediately.

Cook’s tip

This recipe works just as well with halved croissants, bagels or simply on toasted sourdough bread.


Typical values per serving when made using specific products in recipe


1,616kJ/ 386kcals



Saturated Fat












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5 out of 5 stars1 rating