Eggs are a staple breakfast food, with many chefs claiming that there are over 100 ways to cook an egg. Former England, Manchester City and Arsenal footballer Steph Houghton believes that she has the best way to make the creamiest scrambled eggs that melt in your mouth.

As an ex-professional footballer, Houghton is well-versed in preparing the body for the day’s challenges ahead. She is used to fighting in the Women’s Super League and for England Lionesses, fueling her body with nutritious and easy-to-make eggs.

One of her favourite brunch recipes is creamy scrambled eggs with smoked salmon. She described the salmon as the “perfect partner and nutrient boost” to her eggs, which need just three key ingredients to take it to the next level.

According to egg.info, Houghton named 75ml of reduced-fat soured cream, half a lemon and two tablespoons of chopped fresh chives as key to this dish, which she prefers on a sliced half of a wholemeal bagel.

The WSL Hall-of-Famer begins by beating two large British Lion eggs with one tablespoon of soured cream and a little seasoning. She grates half of the lemon in another bowl and stirs in the remaining soured cream, adding chives, to set aside.

She melts butter in a pan and when sizzling, the eggs are cooked on a gentle heat until creamy and softly scrambled. The eggs are placed on a toasted bagel, with folds of smoked salmon added and then served with the lemon, chives and soured cream mixture spooned over.

In total, the dish takes just five minutes to prepare and three minutes to cook. It contains 622 calories and 33.4 grams of protein.

Ingredients

2 large British Lion eggs

75ml reduced fat soured cream

½ lemon

2 tbsp chopped fresh chives

15g butter

1 wholemeal bagel, split

25g smoked salmon slices

A pinch of salt and freshly ground black pepper

Method

Beat the eggs with 1 tbsp soured cream, and a little seasoning.

Grate the zest of half the lemon and stir into the remaining soured cream, add the chives and spoon into a bowl, set aside.

Toast the bagel.

Melt the butter in a small non-stick pan and when it is sizzling, add the eggs and cook over a gentle heat, stirring until the eggs are creamy and softly scrambled - cook for longer if you prefer.

Place both halves of the toasted bagel on a plate, heap the egg on top, then add folds of smoked salmon. Serve with the lemon and chive cream spooned over.