Melt the butter in a non-stick saucepan, add the sliced leek, and cook gently for 5 minutes, or
until soft. Beat the eggs with a little salt and pepper and add the water. Pour the eggs into the
saucepan and stir over a low heat until scrambled.
Meanwhile, cut the muffins in half and toast lightly. Spoon the scrambled eggs over the muffins,
top with the scallions (spring onions), and a sprinkle of chives, if using, and season to taste.
Serve with the chopped tomatoes.