Versatile, nutritious, filling. Eggs seem to have everything a proper breakfast needs. I don't know where, when and how I learnt to make scrambled eggs, but I did. And I continue to make them. And they continue to keep me happy.
1 tbsp Butter
2/3 cup Milk
Salt and Pepper to taste
Melt the butter in a saucepan. Break the eggs into the butter and quickly whisk them in the butter. Add the milk and continue to whisk the mixture until small lumps are formed. Cook for a minute or two.
Transfer on to a plate and add salt and pepper. Savour these eggs with buttered toast.