English muffins topped with sharp cheddar and smoked salmon turn into a quick breakfast pizza. A cracked egg on top bakes until the yolk stays slightly runny, making this a hearty option for breakfast and brunch tables.
Preheat the oven to 200°C. Split the English muffins in half, brush both cut sides with melted butter, and arrange them cut-side up on a baking tray.
Scatter the grated cheddar evenly over the muffins and bake for 8 minutes until the cheese melts and puffs slightly.
Crack one egg into the centre of each muffin, sprinkle with black pepper, and bake for 10 more minutes until the white sets but the yolk stays soft.
In the last 2 minutes, lay the smoked salmon on top. Before serving, sprinkle with chopped dill and squeeze over the lemon juice.
Be careful not to break the yolk when cracking the egg, or it will not stay runny in the oven. Add the smoked salmon in the last 2 minutes instead of before baking so it doesn't dry out. Allergens: contains wheat (gluten), milk and dairy, egg and fish.
If you can't find smoked salmon, sliced smoked turkey works as well; it is less salty, so add a pinch of sea salt on top.
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