Scrambled Egg Muffins

Melt the butter in a non-stick saucepan, add the sliced leek, and cook gently for 5 minutes, or until soft. Beat the eggs with a little salt and pepper and add the water. Pour the eggs into the saucepan and stir over a low heat until scrambled.

Meanwhile, cut the muffins in half and toast lightly. Spoon the scrambled eggs over the muffins, top with the scallions (spring onions), and a sprinkle of chives, if using, and season to taste. Serve with the chopped tomatoes.