There is something so comforting and wholesome about scrambled eggs on toast that makes it the perfect, simple dish for breakfast, lunch or dinner. Everyone has a favourite way to scramble eggs but ours is very simple – we like to cook the eggs on a lower heat, stirring regularly and always adding a generous knob of butter!
6 free range eggs, lightly whisked
1 tablespoon of butter
1/2 a cup of chopped chives
A handful of flowering thyme sprigs
Sour bread, toasted
Place butter in fry pan on a low heat, once melted add eggs. Stir regularly with a wooden spoon and fluff with a fork until eggs are almost cooked. Remove from heat, stir through chives and thyme leaves, season with sea salt and cracked pepper and continue to stir (the heat from the pan will continue to cook the eggs until they are perfect). Place eggs on hot buttered toast and top with flowering thyme. Enjoy!