- Yields: 4 servings
- Preparation: 15 minutes
- In bowl, whisk together 1 cup (250 mL) shredded cheese, eggs, salt and pepper.
- In nonstick skillet, heat 1 tbsp (15 mL) butter. Pour in egg mixture; cook, stirring, for about 2 minutes or until soft curds form. Remove from heat.
- Toast English muffins and spread with remaining butter; divide scrambled eggs over bottom halves. Sprinkle with remaining cheese and top with arugula. Cap with muffin tops. Serve warm.
- Add strips of cooked bacon and sliced tomato to make this a cheesy gourmet BLT.