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Scrambled Egg Muffins

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Serves: 4
25g / 1 oz butter 1 leek, finely sliced
6 eggs
1 tbsp water
4 English muffins
4 scallions (spring onions), sliced
1 tbsp snipped fresh chives (optional)
salt and pepper
4 tomatoes, chopped, for serving

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.

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