Mother and Baby

Scrambled egg with tomato and salsa on an English muffin by Annabel Karmel

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

Method

  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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