SCRAMBLED EGG AND TOAST
2 table spoons of milk
25g or 1oz of margarine
Pinch of salt and pepper
1 slice of bread
Crack the eggs in a bowl.
Add the milk half the butter and a pinch of salt and pepper.
Beat the egg mixture with a whisk or a fork.(The more air you can get into your eggs, the lighter and fluffier they will be)
Add the rest of the butter to a saucepan and place it on a gentle heat.
When it starts to bubble carefully pour in the eggs.
Stir slowly with a wooden spoon.
Pairs Well With
This recipe is part of my home economic class at secondary school aged 11