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.

serves 2

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

To cook your eggs

• 
• 
• 

• 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

To serve your eggs

• 
• 
• 

• Your eggs are done when they still look silky and slightly runny and underdone, as the heat will continue to cook the eggs to perfection
• Even when you’ve served them, they’ll still be cooking
• Butter your toast then top with the eggs and tuck in

To serve your eggs

PS: You can chop soft fresh herbs like chives or basil into the beaten egg mixture to add a little extra flavour. In Italy they like to add a little teaspoon of finely grated Parmesan cheese, and in Mexico you’ll often find some chopped fresh chilli added.