Posted: 3 January 2019
1 tbsp low fat milk (15g – 1.5% fat)
1 slice wholemeal bread
1 tsp butter (5g)
sea salt 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, if using and some freshly ground black pepper. Beat 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. Spoon over the scrambled eggs to serve.