Try these posh smoked salmon and egg muffins, then check out our courgette muffins, breakfast egg muffins, cheese muffins and more savoury muffin recipes.

For more brunch recipes, check out our eggy bread, potato scones, brunch sharing board and more brunch recipes.



  • 8 eggs
  • 3 tbsp crème fraîche, plus extra for drizzling
  • 3 tbsp chives, chopped, plus extra for garnishing


  • 6 muffins
  • a handful watercress
  • 1 avocado, sliced
  • 6 slices smoked salmon


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4.

  • STEP 2

    Whisk 8 eggs with 3 tbsp crème fraîche and 3 tbsp chopped chives, and season. Butter and line a 26cm x 18cm baking tin with baking paper.

  • STEP 3

    Pour in the egg mixture and bake for 10 minutes or until set, then take out and leave to cool. You can now wrap and chill the frittata for 2-3 days until needed.

  • STEP 4

    To assemble, re-warm the frittata in a low oven, then cut into 6 circles the same size as muffins with a round cutter (or alternatively cut into squares).

  • STEP 5

    Toast and butter the muffins then add a little watercress, slices of avocado, a round of frittata, a few slices of smoked salmon and an extra drizzle of crème fraîche and chives.


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