Scrambled Eggs with Tomato Salsa on English Muffin

Scrambled Eggs with Tomato Salsa on English Muffin recipe by Annabel Karmel


Scrambled Eggs with Tomato Salsa on English Muffin

Hearty, filling & tasty, this Scrambled Eggs with Tomato Salsa on English Muffin is the breakfast of champs! Try it with a spoonful of fresh tomato salsa on the side.

Did you know that runny or soft-boiled eggs are safe for babies / toddlers to eat? Find out more here

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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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