Scrambled egg muffin and mushroom

Ingredients

Scramble egg:

* 25g/1oz butter
* 2 Large Eggs
* 2 x 15ml tbsp Full cream milk
* Pinch Ground black pepper
*50g/2oz Mature Cheddar, grated

Muffin:

* All butter English muffin, halved
* 25g/ 1oz Butter

Mushroom:

* 1 Medium flat mushroom
* 25g/1oz butter
* 25g/1oz Full fat cream cheese (Philadelphia brand)

Servings: 1 Preparation time: 5 minutes

Cooking time: 10 minutes

Preparation

1. Dot mushroom with butter. Fill centre with cream cheese and place under a preheated grill for 5 minutes or until cooked. At the same time toast muffins under the grill turning to brown on both sides.

2. Prepare scramble. Whisk eggs with the milk and pepper. Melt the butter in a small non stick pan and cook egg stirring constantly with a wooden spoon until just set and lightly scrambled.

3. Butter the toasted muffin. Top with the scrambled egg. Sprinkle with the grated Cheddar. Rest cooked mushroom on top and serve.

Nutritional intake:

* Calories per serving: 1330 Kcal
* Protein per serving: 45.0 grams