• 2 large British free-range eggs
  • 2 tbsp British 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 of 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. 


    Cook’s tip: for fluffier eggs, whisk them right before you cook them. Don’t leave them to rest for too long as you want as much air in the eggs as possible.

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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