• 2 white breakfast muffins, sliced in half
• 4 medium, free-range eggs
• 200g smoked salmon
• 1 tbsp salted butter
• 100ml semi-skimmed milk
• A pinch salt
• Black pepper
• ½ lemon
• 100ml extra virgin olive oil
• Chives to garnish (optional)

Method:

Preheat the oven to 200°C/ 400°F/ gas mark 6. Place the muffin slices on a baking tray and drizzle over the olive oil. Place in the oven for approx. 10 minutes or until they are crisp and nicely browned.

Melt the butter in a medium-sized saucepan. Meanwhile, mix the eggs, milk and salt in a bowl. Once the butter is completely melted, pour in the egg mixture and stir continuously – using a scraping motion to ensure that the egg doesn’t stick to the bottom. A heatproof spatula or spoonula is the best utensil for the job.
As soon as the egg starts to thicken, remove from the heat. You’ll need to continue to stir as the egg will continue to cook. Whatever you do, don’t leave them too long - there’s nothing worse than rubbery scrambled eggs.

Place two slices of the toasted muffins on each plate, dollop on the eggs and top with a couple of the slices of smoked salmon, a quick squeeze of lemon juice, a dash of pepper and a sprinkling of chives (if using) and enjoy!

This recipe was created exclusively for Lidl by celebrity chef Nick Nairn