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.

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