Scrambled eggs on toast
Breakfast at the weekend can be delightfully indulgent, and sometimes the simple things are the most tempting of all. Throw in some interesting company, a little conversation and this uncomplicated breakfast, and that's my idea of heaven on a Sunday.
- Makes: Two helpings
- Time: 15 minutes
- 4 large eggs
- 90ml (6tbsp) single cream
- Knob of butter
- Black pepper
- 4 slices of wholegrain bread
- Beat the eggs lightly, add the cream and a generous twist of black pepper.
- Put a heavy-based saucepan on a medium heat and melt the butter until it begins to froth slightly. Take care not to make the butter too hot or it'll turn brown and turn the eggs a strange colour.
- Pour the egg mixture into the saucepan and let it sit without stirring for 10 or 15 seconds. This is a good time to put the bread in the toaster.
- Take a wooden spoon and fold the egg mixture. This means lifting the mixture from the bottom of the pan and back over on itself in a single motion.
- Give the mixture another 10 seconds or so, then fold it again. Keep doing this until the eggs are almost fully set (but not quite).
- Remove the saucepan from the heat and leave the eggs to stand for another 10 or 15 seconds to finish cooking. Meanwhile butter the toast and put onto two plates.
- Give the eggs a last quick stir, pile them onto the hot buttered toast, and serve with a pot of English Breakfast tea or fresh Columbian coffee.