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.
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.
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