Scrambled eggs can be one of the most fantastic, luxurious breakfasts around if you remember a few key things: always use really fresh free-range or organic eggs and good-quality butter, and always keep the eggs moving slowly over a low heat. Do this and you’ll get luscious, buttery, creamy eggs every time.
Ingredients
• 4 large eggs, preferably free-range or organic
• sea salt and freshly ground black pepper
• a good knob of butter, plus extra to serve
• 4 slices of bread
To cook your eggs
• Crack your eggs into a bowl
• Add a pinch of salt and pepper
• Beat well with a fork
• Put a small pan over a low heat and add a good knob of butter
• Melt it slowly until it’s frothy
• Pour the eggs into the pan and stir them slowly – use a wooden spoon or a spatula if you have one, so you can get right into the sides of the pan
• While you’re doing this, pop some bread on to toast
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