Posted: 3 January 2019
1 tablespoon low fat milk (15g – 1.5% fat)
1 slice wholemeal bread
1 teaspoon butter (5g)
salt (optional) and freshly ground black pepper
Heat a saucepan over a medium heat.
Meanwhile, Break the eggs into a bowl and add the milk and season with a little salt (optional) and pepper to taste. Beat lightly with a fork.
Add the butter to the heated saucepan and swirl it around so that the base and sides are lightly coated with it. Add the egg mixture and using a wooden spoon, start stirring quickly, making sure that you are getting right into the corners of the pan to prevent it from sticking. Cook for 1-2 minutes until three-quarters of the egg mixture is firm and a quarter is still liquid. Remove the pan from heat, as they will continue to cook.
Meanwhile, toast the bread and cut in half on the diagonal.
Put the toast on a plate and spoon over the scrambled eggs to serve.
*Suitable for vegetarians.