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2 organic free-range eggs	Herbs to garnish, such as dill, chives or parsley, preferably fresh, if not, dried will do
1 tsp crème fraîche, yoghurt or milk
1/2 tbsp extra virgin olive oil or knob of unsalted butter
Soda bread, rye, spelt or other wheat-free bread, or rice, corn or oatcakes or Ryvita
Spread, such as hummus, pesto (very good with eggs), unsalted butter or non-hydrogenated spread
Freshly ground black pepper, turmeric or paprika

1 In a jug or bowl, beat together the eggs and crème fraîche, yoghurt or milk. Heat the oil or butter in a medium-sized saucepan, but don’t allow it to smoke.

2 Add the eggs to the saucepan and cook to the consistency you prefer.

3 Meanwhile, spread the bread with the topping of your choice and serve with the scrambled eggs, garnished with the black pepper, turmeric or paprika and the fresh or dried herbs.

Variation

For those mornings when you fancy something extra with your eggs, grill or steam some tomatoes, or steam any other vegetable. Steaming only takes a few minutes and is a great way to add additional colour and flavour to your plate. Try broccoli, asparagus, spinach, chard, mangetout or any other vegetables you have to hand. Additionally, you can add a few strips of smoked salmon.