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Ingredients
Method
A bit of this, a bit of that
- 25g butter
- 4 medium eggs, beaten
- 3 tbsp Onken natural set yogurt
- Salt and cracked black pepper
- 2 Muffins, cut in half, toasted and buttered
Step-by-step
- 1 Heat the butter in a non sick pan over a medium heat.
- 2 Combine the eggs, yogurt pinch of salt and cracked black pepper, pour into the pan with the melted butter and stir with a wooden spoon to combine together as the egg cooks and becomes an ‘eggy mass’, this generally takes about 2 – 3 minutes.
- 3 Plate the muffins and divide the scrambled egg between the two plates, top with more cracked black pepper if desired.
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