Scrambled Eggs

Serves 1

Time 10 minutes

Ingredients

6 eggs 

50g butter, cut into cubes

1 tbsp cream or milk

A pinch of parsley, finely chopped

A pinch of chives, finely chopped

Salt and freshly cracked black pepper

Toast, to serve

Method

Add the eggs with a pinch of salt in a bowl. 

Whisk the eggs with a fork for 30 seconds to 1 minute, until the white and yolk are well combined. 

Heat a pot at a low temperature. 

Add the butter and stir around until the butter is fully melted and bubbling.

Pour the egg into the pot. 

Stir with a wooden spoon continuously until the egg has come together. 

The egg should be soft and still slightly runny. Ensure the eggs were not overcooked.

Remove from heat. 

Fold in the cream and herbs. 

Pour the scrambled eggs over the toast and sprinkle with extra herbs and pepper. 

Serve.