Scrambled eggs

Crack the eggs into a measuring jug. Add a tiny pinch of sea salt and black pepper, then use a fork to beat them together well. Put a medium saucepan over a low heat and add the butter. Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs. Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection. Serve with lightly buttered toast.