2 slices of good, fresh wholemeal bread
butter, plenty, about 15g
4 nice and fresh free range eggs, beaten
3 tbsps milk
First off, melt the butter in a saucepan over a low to medium heat and let it get to the stage where it foams and starts to smell a little like digestives. Add a good pinch of salt, grinding of pepper and a couple of pinches of cayenne to the beaten eggs and mix in the milk. Pour this into the buttery pan and leave to cook for about 30secs, get the bread in the toaster. Turn the heat up a little, give the eggs a stir and let them begin to scramble – stirring all the time. Remove them from the heat just before they look ready – they should still be a little gloopy. They’ll keep cooking a little while you butter your toast, then plop them on top and enjoy.