You may also like
Ingredients
- 4 large eggs
- 1/4 cup Full cream milk
- 2 tsp butter or margarine
- 1 pinch of fresh cracked salt & pepper
- 2 slice of your favourite bread for toasting.
Method
- Turn stove element onto medium heat
- Crack eggs and add milk to a non metallic bowl and whisk until mixture is well combined
- Transfer to a small saucepan and place on heat
- Constantly stir the eggs with plastic or wooden spoon every minute or so to gauge how quickly they are cooking.
- When half of the egg mixture has started to congeal (for lack of a better word) place the saucepan lid on and remove from heat.
- This allows the heat in the saucepan to continue to slowly cook the eggs.
- Leave aside for approximately 3min.
- Toast bread and add butter or margarine
- Remove lid and mix eggs together, the eggs should not be firm however should be soft and 'together'
- Transfer to toast
- Optional extra: These eggs are amazing with fresh roma or truss tomatoes sliced under the eggs on the toast
- Crack fresh salt & pepper to your liking
- ENJOY!
