English Muffin with Roast Pork & Scrambled Eggs

Cut the English muffins in half lengthwise and toast them if you like. Set aside.

Meanwhile, prepare the scrambled eggs. Crack the eggs into a bowl. Season with salt and pepper and beat them.

Cut the roast pork slices in half.

Melt a knob of butter in a pan over low heat. Add the eggs. Cook, stirring gently with a spatula. The eggs should remain a little runny, not overcooked.

Fill the English muffins by spreading mustard on both sides. Add the roast pork slices on top, followed by the scrambled eggs. Sprinkle with chopped chives and adjust the seasoning to taste.

Serve the English muffins with roast pork and scrambled eggs on a plate with the green salad seasoned to taste. It's ready!