Scrambled Eggs

1. Lightly beat the eggs with the milk or cream and the salt and pepper.
   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.
   Add the chopped herbs and serve on hot, buttered toast.

Variations:

• Add finely sliced mushrooms to the uncooked egg mixture.
• Fold in cooked, chopped bacon after the eggs are cooked.
• Fold in chopped smoked salmon after the eggs are cooked.