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+-------------------------------------------
+Ingredients for 2 people or 1 very hungry |
+-------------------------------------------
+8 large free-range eggs
+sea salt
+freshly ground black pepper
+a small knob of unsalted butter
+1.5 dl milk
+
+------------------------------
+Method                       |
+------------------------------
+
+Crack the eggs into a measuring jug.
+
+Add a tiny pinch of salt and pepper, then use a fork to beat them together
+well. Mix it with the milk.
+
+Put a medium saucepan over a low heat (150 °C) and add the butter.
+
+Leave it to melt slowly, then when it starts to bubble carefully pour in
+the eggs.
+
+Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can
+get right to the edges of the pan.
+
+Keep gently stirring until the eggs still look silky, slightly runny and
+slightly underdone, and then remove from the heat – the heat of the pan will
+continue to cook the eggs 2 minutes.
+
+Serve with lightly buttered toast.