Читать книгу Home Cooking - Rachel Allen - Страница 33

4 eggs

1 tbsp milk

Salt and freshly ground black pepper

25–40g (1–1½oz) butter

2–4 slices of white or brown bread

1 Crack the eggs into a bowl, add the milk, season with salt and pepper and beat together. Add 15g (½oz) of the butter to a small saucepan on a low heat, then immediately pour in the eggs and cook for 2–3 minutes, stirring continuously (I find a wooden spatula best for this), until the butter has melted and they are softly scrambled. Remove from the heat immediately so that the eggs don’t become overcooked.

2 Meanwhile, pop the slices of bread into a toaster or under a preheated grill and toast until golden brown. Remove and spread with the remaining butter, then place on plates, spoon over the cooked eggs and serve immediately.