Scrambled eggs

Break the eggs into a bowl and add the milk. Lightly beat with a fork until the yolks and whites are evenly blended. Season.

Heat the butter in a nonstick pan until it melts – take care not to let it brown. Add the eggs and leave over a medium heat for 20 seconds.

Stir gently with a wooden spoon, taking the spoon all over the pan from the outside in, until the eggs are creamy and almost set.

Remove the pan from the heat and keep stirring for 30 seconds – the eggs will keep cooking. Serve on a slice of toasted wholegrain bread, lightly buttered and cut into two triangles.

Tips:
For extra flavour, try the following:

Chopped chives. Stir some chopped fresh chives into the cooked eggs.

Cooked or canned peas and sweetcorn. Add to the eggs while they're cooking for added colour and bite.

Chopped red pepper. Sprinkle over the eggs when they're almost cooked for delicious crunch.

Microwave method:
Break the eggs into a microwaveable bowl and add the milk. Beat with a fork until the yolks and whites are blended.

Add the butter. Microwave on high for 1-1/2 to 3 minutes, stopping to stir them with a wooden spoon every 20 seconds, until almost set but still moist.

The higher your microwave's wattage, the less time the eggs will take to cook. This cooking option is great for younger children.