Scrambled Eggs with Tomato Salsa on English Muffin

For the Dish:

For the Salsa

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.