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Scrambled eggs on toasted wholemeal muffins

This simple dish makes an ideal post-exercise meal as it combines both carbohydrate (from muffins) and protein (from eggs), which enable rapid re-fuelling of muscle glycogen and repair of muscle tissue. Wholemeal muffins are recommended as they provide more iron, B vitamins and fibre than ordinary muffins.

• Preparation: 5 mins
• Cooking: 5 mins
• Serves: 1

What you need:

• 2 large British Lion eggs
• 2 tablespoons/ 30ml milk
• 1 tablespoon/ 15ml chopped fresh chives
• Salt and freshly ground black pepper
• 1 teaspoon/ 5ml vegetable oil
• 1 wholemeal English muffin

What you do:

1. Whisk the eggs, milk, seasoning, oil and chives in a micro-proof bowl with a fork.
2. Place in the microwave and cook on HIGH for 1 minute. Remove and whisk lightly with a fork. Return to the microwave and cook for a further 30 seconds. Stir. The eggs should be lightly set. Leave to stand for 1 minute.
3. Meanwhile, split and toast the English muffin. Arrange on a plate, pile the eggs on top and serve with a leafy salad.

This page can be found at: http://www.secretsauce.co.uk/vegetarian/breakfast-recipes/scrambled-eggs-on-toasted-wholemeal-muffins/

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British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.