Toasted English Muffin with Scrambled Eggs and Smoked Salmon

Instructions

• 1

  Preheat the sandwich press until the READY light is illuminated.

• 2

  Butter the muffins. Place onto the sandwich press and close the lid. Cook for 2 minutes. Remove and place onto serving plates. Cover to keep warm. Wipe the sandwich press clean.

• 3

  Whisk together the eggs and cream. Season with salt and pepper. Carefully pour the egg mixture, a little at a time, onto the sandwich press. Using a silicone spatula, gently stir the egg mixture for 1-2 minutes until just set.

• 4

  Spoon the scrambled eggs onto the toasted muffins. Top with the smoked salmon and sprinkle with the chopped chives. Serve immediately.