This easy-to-follow recipe gives you velvety smooth scrambled eggs. This breakfast classic is so simple you don’t have to try, but when done right it’s oh so good.
- 4 medium eggs
- Knob of butter
- Pinch of salt and pepper
- 2 slices of your favourite bread (we love a bloomer loaf)
In a bowl, whisk the eggs with the salt and pepper until well mixed.
Heat a pan on a low heat and gently melt the butter (don’t burn it!)
Whilst the butter is melting, put the toast in the toaster.
Pour the eggs into the pan and using a wooden spatula, gently stir the eggs away from the edges
Continue to fold the eggs over each other as they cook
The eggs are ready when they look nice and silky, and a little runny (they continue to cook after you take them out the pan so don’t overcook them)
Butter your toast and spoon the eggs on top.
Finish with another pinch of salt and pepper.
Scatter with a few chives if you fancy and then tuck in.
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