3 large free-range eggs
1 small knob of unsalted butter
½ teaspoon egg seasoning
Crack the eggs into a measuring jug.
Add the egg seasoning, then use a fork to beat them together well.
Put a medium saucepan over a low heat and add the butter.
Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.
Stir slowly with a wooden spoon, so you can get right to the edges of the pan.
Keep gently stirring until the eggs still look silky.
Serve with lightly buttered toast.