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For the Dish:

  • 1 English muffin
  • 2 British Lion eggs
  • 2 tbsp milk
  • a knob of butter, for cooking, plus extra for the muffins

For the Salsa

  • 1 tomato, deseeded & diced
  • 2 thin spring onions, sliced
  • 1/4 red chilli (optional)
  • 1 tbsp olive oil
  • 1/2 tsp rice wine vinegar
  • 1 tbsp chopped fresh basil


  1. Slice the muffin in half and toast the two halves in the toaster.
  2. Meanwhile, make the salsa. Mix all of the salsa ingredients together in a small bowl and season.
  3. In a small bowl, beat the eggs with the milk and season. Melt the butter in a pan, and when it starts to sizzle, pour in the egg mixture. Immediately reduce the heat to medium/low and sprinkle the eggs with a little salt and pepper to taste. Stir gently, and cook over the heat for 2 -3 minutes until the eggs look wet but are no longer liquid. Remove the pan from the heat.
  4. Butter the toasted muffin halves and place on a plate. Top them with the scrambled eggs and then a little of the salsa.
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