Despite seeming like the easy way to make eggs, scrambled eggs can be quite tricky to get right. The method I use is easy but you need to get the timing right. Only start the eggs once all the other elements of your meal are almost good to go. You need 2 Tbsp (30ml) of water, milk or cream per egg. Keep the seasoning simple - salt, pepper and fresh chives or spring onions if you have. Whisk the eggs with a fork. Heat a non stick pan on medium heat, add some butter or olive oil and once melted add the scrambled eggs and don’t stir or move the mixture at all until it has cooked halfway through. Then remove the pan from the heat, scramble the eggs and allow the retained heat from the eggs and the pan to do the rest of the cooking. Serve immediately. The eggs will not be ‘snotty’ - there is enough heat to finish the cooking process completely while still keeping your eggs soft and moist.
I chose to use fresh tomatoes because I thought that grilled tomatoes would just be overkill and I was very happy with that decision. In fact after writing this all… I am pretty set on having a little fry up for lunch… the joys of working from home ;-)