Ingredients -

8 large free-range eggs

Sea salt

Freshly ground black pepper

A small knob of unsalted butter

Equipment list

Measuring jug

Fork

Medium saucepan (20cm)

Wooden spoon or spatula

Directions -

Crack the eggs into a measuring jug.

Add a tiny pinch of salt and 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.

Optional: try adding one or two of these to the beaten egg mixture for extra flavour:
a few sprigs of fresh soft herbs, leaves picked and finely chopped
½ a fresh red chilli, deseeded and finely chopped
2 tablespoons fresh podded peas