Scrambled egg with tomato and salsa on an English muffin by Annabel Karmel
- Serves: 2
- Preparation time: 5 minutes
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.
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