Ingredients:

  • 4 large eggs
  • 1/4 cup whole milk
  • 1 tablespoon unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 English muffins
  • Optional: Fresh herbs (e.g., chives or parsley) for garnish

Instructions:

  1. Split English muffins in half and toast until golden brown.
  2. In a mixing bowl, combine eggs and milk. Whisk until well mixed and slightly frothy.
  3. Place a skillet over medium-low heat and melt butter. Swirl to coat the pan.
  4. Pour in the egg mixture. Let it sit for about 30 seconds until edges start to set. Gently stir with a spatula.
  5. Continue cooking until eggs are softly scrambled and slightly runny, about 3-4 minutes.
  6. Remove from heat and season with salt and pepper. Spoon scrambled eggs over toasted muffins and garnish with fresh herbs.