Scrambled eggs

Probably the best breakfast in the world: at least one large egg per person, beaten with a fork, salted and peppered. Melt knob of butter in a non stick saucepan over a lowish heat, when it froths pour in the beaten eggs and stir to loosen eggs scrambling at the bottom of pan. When they look creamy take pan off heat and serve immediately. don't leave them lying around in the pan or they'll carry on cooking and end up hard and disgusting. Serve on buttered toast with fresh ground black pepper.