Scrambled Eggs

Another simple dish enjoyed by The Queen Mother

Buttered toast - 4 pieces
Butter - 50g (2 oz)
Eggs - 8
Salt and pepper

Prepare toast and keep it hot. Heat butter just enough to melt it in a non-stick pan. Break in the eggs and season with salt and pepper before beating them lightly, just enough to break them up.

Over a gentle heat stir and scrape the pan mixing the eggs as they start to set. When the mixture is thick, creamy and lumpy, remove the pan from the heat, pile it up on the toast, dust with freshly ground pepper and serve at once.

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