Ingredients:
1 cup U.S. liquid eggs
4 muffins, halved
4 slices cheese
4 small red tomatoes, sliced
½ bunch rocket leaves
Butter to grease
Dill to garnish
Method of Preparation:
Grease a small pan with butter and heat over medium heat. Divide U.S. liquid eggs into 4 parts. Pour each into the pan and cook for 2 minutes, tilting the pan and flip omelet until well-cooked. Divide rocket leaves onto the bottom muffin halves. Top with cheese and top muffin halves. Toast inside oven until cheese melts. Remove top muffin halves and add scrambled eggs and tomato. Cover with top muffin halves and serve. Garnish with dill.
Serves 4
