Spicy scrambled eggs on a toasted english muffin

Spicy scrambled eggs on a toasted english muffin

All too often scrambled eggs are overcooked and they’re not as highly desired as a poached egg.  This simple method of making the eggs will produce a lovely light and fluffy scrambled eggs, you’ll fall in love with scrambled eggs all over again.  The addition of the English muffin and chillies adds a new dimension that you’ll want to try again!


Ingredients for 1 serving

2 whole eggs
2 egg whites
1 chilli, sliced, seeds or no seeds up to you!
46g onions, chopped
116g mushrooms, sliced
6g butter
149g spinach
1 english muffin
25g tomato ketchup
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Cut the english muffins in half, toast and set aside.
  • Put a small frying pan on a medium heat and dry fry the mushrooms and onion with a little sprinkling of salt.  This helps extract the natural juices to help them cook without any extra oil.
  • After a couple of minutes the onion and mushrooms will have softened so add the chopped chilli.
  • Give everything a good stir and add the spinach to the pan to wilt.
  • Arrange the toasted muffins on a plate and top with the vegetables.
  • Take a bowl and add the egg whites to the whole eggs and lightly beat them.
  • Put the frying pan back on the heat, add the butter and when melted add the eggs to scramble.
  • Using a spatula, stir the eggs in a figure 8 until the eggs are cooked to your liking.
  • Top the muffins with the eggs, add a dollop of ketchup and dig in!


  • If you don’t like or have muffins, then bagels will work just as well.
  • Ok ok, I haven’t just invented fluffy scrambled eggs.  Listening to the radio recently this method was described as the best way to make scrambled eggs, according to Anthony Bourdain.  Who am I to argue?
Nella Foulds
Nella Foulds

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