Scrambled eggs

Serves 2


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.

Make the ordinary great!

Do Me A Flavour organic herbs and spices