Soft scrambled eggs on toast

⏱ 10 min · Serves 2

The one everyone should have in their back pocket. Low heat and a little patience are the whole secret — creamy curds, never rubbery.

Per serving: 410 kcal · 19.0g protein · 17.0g carbs · 29.0g fat

Ingredients

• 4 eggs
• 25g butter
• 2 tablespoons milk (optional)
• Salt and black pepper
• 2 slices bread

Method

1. Crack the eggs into a bowl, add the milk if using, season with a little salt and pepper and beat until just combined.
2. Melt the butter in a non-stick pan over a low heat until it foams but doesn't brown.
3. Pour in the eggs. Leave for a few seconds, then fold gently with a spatula, pushing the set edges into the middle.
4. Keep folding slowly. Take the pan off the heat while the eggs still look a touch wet — they carry on cooking.
5. Meanwhile toast and butter the bread. Pile the eggs on top and add a final grind of pepper.