1 tablespoon butter
toast - any kind of bread
The key to this recipe isn't the ingredients, but rather the method of cooking. Start by heating a high walled small based pan. You don't need the eggs to travel very far, as you'll be moving the eggs about in the pan the whole time. Add the butter and crack the eggs into the pan. Using a spatula, scramble the eggs. Make sure to scramble the eggs in the pan. This is also important. Stir the eggs around continually, like a roue (no idea if that's the spelling). Once they begin to thicken a bit, remove from the heat and continue stirring, then place back on the heat after roughly 10 seconds. It's not an exact science, but the idea is to not over cook the eggs while gently cooking them from the heat within the pan. Stir and remove from the heat 3-4 times. Once this is done, it should be done. Pour out onto a slice of toast and promptly devour!