1 English muffin
2 tbsp milk
A knob of butter, for cooking, plus extra for the muffins
1 tomato, deseeded and diced
2 thin spring onions, sliced
¼ red chilli (optional)
1 tbsp olive oil
½ tsp rice wine vinegar
1 tbsp chopped fresh basil
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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