Simple Creamy Scrambled Eggs

SERVES 1 (190 calories) 2 eggs Small knob of butter or drizzle of oil WHISK the eggs with a fork in a cup or small bowl. In a small non-stick saucepan, melt the butter over a low heat, without allowing it to brown. Pour in the eggs and stir gently with a wooden spoon for 1-2 minutes. Remove the eggs from the heat when they start to thicken, but are still a bit runny in places. Don’t overcook them or they will be rubbery. Transfer immediately to the plate. Scatter some Maldon sea salt and freshly ground pepper or a pinch of chilli flakes on top. You can jazz them up with a few fresh herbs, such as chopped chives, too.