English Muffin Breakfast Sandwich - cooking recipe

Ingredients

6 None eggs
6 tbsp skim milk
6 stalks chives, finely chopped
1 tbsp oil
4 slices bacon, halved
4 None English Muffins, halved horizontally
1 tbsp butter
8 None lettuce leaves
2 None tomatoes, sliced

Preparation

In a bowl, beat the eggs, milk and two-thirds of the chives. Season with salt and black pepper.
Heat the oil in a frying pan and fry the bacon until crispy. Remove from the pan and drain on kitchen towels. Pour the eggs into the pan and scramble.
Toast the English muffins until lightly browned. Spread with the butter. Place the lettuce leaves on the bottom halves of the muffins, then top with the bacon, eggs and tomatoes. Sprinkle with the remaining chives and top with the upper halves of the rolls.