Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 2 people
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Difficulty level: 1 out of 4
6 Ingredients
Number of servings
2
- 4 large free range eggs
- 1/4 cup milk
- 25grams unsalted butter
- 2 English muffins, split
- 25grams Danish feta, crumbled
- 1/2 punnet chives, finely chopped
Nutrition per serving
1840kJ / 438Cal
1840 Kilojoules or 438 Calories
21% of daily energy intake*
Protein
21.6grams
Fat
26.4grams
Carbs
27.6grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Scrambled eggs sprinkled with feta and chives make a deliciously easy breakfast on special occasions.
Method
Step 1 of 3
Add eggs and milk to a medium bowl. Season with salt. Using a fork or whisk, whisk eggs and milk until combined and uniform in colour.
Step 2 of 3
Melt butter in a medium frying pan over medium-low heat. Pour egg mixture into pan. Use a rubber spatula to slowly push scrambled eggs in long sweeping motions from one edge of the pan to the other. Continue to slowly push eggs around pan for about 2 minutes or until eggs are just barely set. Remove pan from heat.
Step 3 of 3
Toast muffins. Top muffins with scrambled eggs. Sprinkle feta and chives over eggs. Season with cracked black pepper. Serve.
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