Scrambled Eggs and Scrambled eggs on toast

Required: 6-8 eggs, 50  grms butter, salt and pepper.

Method: break the eggs in a basin, season with salt and pepper and thoroughly mix with a whisk. Melt 25 grms butter in a thick-bottomed pan, addd the eggs and cook over gentle heat stirring continuously until the eggs are lightly cooked. Remove from the heat, correct the seasoning and mix in the remaining 25 grms butter. Serve in individual egg dishes.

Scrambled eggs on toast

As above, serving each portion on a slice of freshly-butter toast with the crust removed.