Scrambled eggs on toasted wholemeal muffins

Scrambled eggs on toasted wholemeal muffins
  • Serves: 1
  • Prep: 5 mins
  • Cook: 5 mins

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.


  • 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


  1. Whisk the eggs, milk, seasoning, oil and chives in a micro-proof bowl with a fork. 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.
  2. Meanwhile, split and toast the English muffin. Arrange on a plate, pile the eggs on top and serve with a leafy salad.

Nutrition (per portion): 380 Calories; 24g protein; 19.2g fat; 4.2g saturated fat; 28g carbohydrate; 4g total sugars; 4g fibre; 1.2g salt

Nutritional information, per serving:
Calories Protein Fat Saturates Salt
380 23.8g 19.2g 4.2g 1.2g

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