Scrambled Egg and Salmon Muffins

Break the eggs into a bowl, pour on the cream and season well. Beat lightly with a fork

Halve the muffins and toast until lightly toasted on both sides. Spread with a little butter and keep warm

Melt the butter in a saucepan over a gentle heat, add the eggs and stir occasionally with a wooden spoon until just beginning to set

At the chives, lemon rind and smoked salmon or trout, and stir until just set but still moist.

Spoon onto the toasted muffins and garnish with snipped chives.

Serve at once

Very important: don't overcook the scrambled eggs - remove the pan from the heat while they are still quite creamy