Name: Scrambled Eggs with Tomato Salsa on English Muffin
Ingredients: 1 English muffin 2 British Lion eggs 2 tbsp milk a knob of butter, for cooking, plus extra for the muffins; 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

Scrambled Eggs with Tomato Salsa on English Muffin

Hearty, filling & tasty, this 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

Vegetarian

Prep Time: 10 minutes

Cook Time: 5 minutes

Makes: 2 portions

Great for: Kids - 2-4 Years , Kids 4+ Years

Share

Ingredients

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

Method

Slice the muffin in half and toast the two halves in the toaster.
Meanwhile, make the salsa. Mix all of the salsa ingredients together in a small bowl and season.
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.
Butter the toasted muffin halves and place on a plate. Top them with the scrambled eggs and then a little of the salsa.