Creamy Scrambled Eggs on Toast

The five-minute breakfast done properly — soft, creamy curds on hot buttered toast.

• 3 eggs
• 1 tbsp butter
• 2 tbsp milk
• 2 slices bread

Method

1. Beat the eggs with the milk and a pinch of salt.
2. Melt the butter in a pan over low heat and pour in the eggs.
3. Stir slowly and constantly, pulling the eggs into soft curds; take them off the heat while still glossy.
4. Toast the bread, butter it, and pile the eggs on top.