Scrambled Eggs on Toast is one of my fave breakfasts. Here's my all-time favorite way to make them!

Ingredients

• 2 Large Free-Range Eggs
• 3 Sprigs Fresh Parsley
• 4 Stems Fresh Chives
• 2 Tablespoons Milk (this is a guesstimate)
• 1 Teaspoon Butter (I use Flora Buttery Taste Spread, VERY yummy)
• 2 Slices Bread, to toast
• More butter to spread on toast
• A little salt to serve

Method:

1. Start by putting a small non-stick pan on the stove, on a medium-low heat, then pop your bread in the toaster.
2. Finely chop the herbs, and scramble into the eggs with the milk and butter.
3. Pour into your heated non-stick pan
4. Wait until the eggs are just clinging to the bottom before scraping away carefully into soft folds.
5. Repeat until the eggs are still a bit wibbly, but cooked through.
6. Butter your hot toast, and serve with a quick grind of salt, and a side of sliced Avocado!