- Melt the butter in a small saucepan over a medium heat. While the butter is melting, break the eggs into a small bowl.
- Add the milk and a pinch of salt and pepper and whisk lightly with a fork. When the butter is bubbling reduce the heat to low.
- Pour in the beaten egg and when it starts to set, stir the mixture gently with a wooden spoon until it forms soft curds and there is no runny egg left. Spoon the scrambled eggs onto a warmed plate or onto toast or a tortilla.
Brownie's Top Tip:
If you’re a health nut use cooking spray instead of butter and substitute full fat milk with trim. Or, if you’re a bit flash, use cream instead of milk and top with chopped parsley or chives.