Small knob of butter (or dash of oil)
Whisk the eggs in a cup or bowl with a fork. In a small non-stick pan, heat the butter gently until it melts (don’t allow it to brown), then add the eggs. Stir slowly and continuously with a wooden spoon or spatula for 1-2 minutes to produce a creamy consistency. Remove from the heat while it is still runny in places as it will go on cooking in the pan.
Try some of the variations below, all made with 2 medium eggs:
With chilli: add flavour with a scattering of dried chilli or fresh chives.
With smoked salmon: (add 90 cals). Scramble 2 eggs, and serve with 50g chopped smoked salmon and freshly grounded black pepper. You can also add 1/4 medium avocado, sliced (add 60 cals).
With fried mushrooms: (add 20 cals). Fry 80g mushrooms in a non-stick pan with a drizzle of oil until golden brown (4-5 minutes). Meanwhile, prepare the scrambled eggs. Assemble together on a plate and season with salt and black pepper.
Green eggs and ham: (add 50 cals). Simply stir in a handful, or fresh spinach. Serve with a couple of slices of ham 40-50g.