Scrambled Eggs on Toast

Ingredients

• 6 eggs
• 20 g butter
• 2 tbsp milk
• 4 slices of bread
• A few chives, snipped
• Salt and pepper

Method

1. Beat the eggs with the milk and a pinch of salt until there's no streak of white left.
2. Melt the butter in a non-stick pan over low heat. Low is the whole technique — high heat gives you rubber.
3. Pour the eggs in and leave them for 20 seconds, then push them slowly from the edges to the middle with a spatula. Repeat. Don't stir.
4. Take them off while they still look a bit underdone and wet; the pan finishes them on the way to the plate.
5. Toast under them, chives and pepper over.