- 2 Eggs
- Salt & Pepper to Taste
- A Small Saucepan (the thicker the better)
- Wooden Spoon
- Small Bowl
Put the pan on the hob on a high-heat and add a generous knob of butter.
Crack both the eggs into the small bowl. Add some milk, maybe a small cup-full, it doesn’t really matter. Season the mixture. Whisk up with a fork for a bit. Doesn’t really matter for how long, just not too long, maybe 30 seconds. You just want to mix it all.
Put the bread in the toaster and, er, toast it.
Swish the butter in the pan so that it’s covering all the base, and wait for it to start to foam.
Bung the mixture in, and after 30 seconds or so reduce to a medium heat. Stir the mixture occasionally with the wooden spoon to stop it burning onto the base of the pan.
Now this nest bit comes with practise – judging when to remove the egg from the heat. And when to pour onto the toast. Oh, about now you can probably put the toast onto a plate and butter it.
I used to like my scrambled egg to be lumpy and dry, but I am now leaning towards removing the heat once all the ‘liquid’ has gone, stirring it a bit, keeping it in the pan for another 30 seconds or so, then pouring it onto the toast. This provides a wonderful texture that firms up like a sponge cake – you can cut into the toast and egg and it stays there without crumbing.
For the kids I bung in a bit more butter at the end – this makes it extra creamy.
For me, I may eat it with a bit of HP Sauce. Fantastic.