The trick with scrambled eggs is not to overcook them but keep them creamy and soft.
1 Tbsp milk or cream
salt and pepper
1 Tbsp butter
chopped herbs to garnish
1. Lightly beat the eggs with the milk or cream and the salt and pepper.
2. Melt the butter in a small heavy-based frying pan, pour in the egg mixture and cook gently, lifting the egg as it sets on the base of the pan and turning it over with a spoon or spatula. Keep cooking until the eggs are set and are a creamy consistency, and always stir gently. Stop just before you think the eggs are ready as they will continue to cook for a minute after you remove them from the pan.
3. Add the chopped herbs and serve on hot, buttered toast.