• 2 large free-range eggs
  • 2 tbsp semi-skimmed milk
  • 1 tbsp freshly chopped chives


  1. 1

    Beat together the eggs and milk in a microwave-proof bowl. Season with a little freshly ground black pepper and stir in half the chopped herbs.

  2. 2

    Cook, uncovered, in the microwave on high for 1 minute. Remove and stir with a fork.

  3. 3

    Return and cook for 30 seconds before mixing again – the eggs should be just soft.

  4. 4

    If you like, use to top a grilled mushroom on a slice of ciabatta. Serve with the remaining herbs. 

Nutritional Details

Each serving provides
  • Energy 812kj 194kcal 10%
  • Fat 13.8g 20%
  • Saturates 4.1g 21%
  • Sugars 1.4g 2%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 536kj/128kcal

Each serving provides

1.4g carbohydrate 0.1g fibre 16.0g protein

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