Name: English muffin with scrambled eggs
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1/2 cup English muffin, split; 2 large eggs; 7 large egg whites; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp salted butter; 3 oz strawberries, hulled and halved; 1.5 oz blackberries

Nutrition

Per serving

489 calories

Protein: 43g; 36% of calories
Carbs: 44g; 37% of calories
Fat: 15g; 27% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 0 min

Toast the split English muffin halves until they are golden brown.
In a small bowl, whisk together the whole eggs, egg whites, salt, and black pepper until the mixture is well combined and slightly frothy.
Melt the butter in a small nonstick skillet over medium-low heat. Add the egg mixture and cook for 4 to 6 minutes, folding and stirring constantly with a rubber spatula. Continue until large, soft curds form and no liquid remains, taking the pan off the heat while the eggs still look slightly glossy. Done when set but moist and slightly glossy, 160°F.
Pile the scrambled eggs onto the toasted English muffin halves. Serve the strawberries and blackberries alongside.

Nutrition

Ingredients

Instructions

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