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scrambled eggs with tomatoes and strips of toasted muffin

Muffins, scrambles and tomatoes

Toasted muffins cut into finger strips, with a tasty duo of scrambled egg and tomatoes – a great healthier cooked breakfast.

Serves: 1 portion

Prep time: 10 mins

Cooking time: 5 mins

Suitable for vegetarians? Y


  • 1 egg
  • 1 tbsp full fat milk
  • 1 tsp vegetable oil spread
  • 1/2 English (white) muffin
  • 3 cherry tomatoes, quartered

Try switching to wholemeal muffins instead of white.


  1. Break the egg into a bowl, add the milk and whisk with a fork.
  2. In a non-stick pan, melt 1/2 tsp of the vegetable spread, add the egg and stir (until scrambled) over a low-medium heat until cooked through (1-2 mins).
  3. Once cooked, set the scrambled egg aside.
  4. Lightly toast the muffin under a grill, or toaster. Spread the remaining vegetable oil spread, and cut into fingers.
  5. Serve the muffin strips and quartered tomatoes on a plate, with the scrambled eggs on the side.
Remember: cut small round foods like cherry tomatoes into small pieces to avoid choking.

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