2 Fresh free range eggs
10 g (1/2 oz) butter
Salt and freshly ground black pepper
Hot buttered toast (optional)
Freshly chopped parsley (optional)
Method
Break the eggs into a bowl and whisk them together
Season well with salt and pepper
Mix in ¾ of the chopped herbs if using
Add half of the butter to a pan and heat (medium) until the butter starts to froth
Swill the pan around to ensure the base and 'corners' are well oiled
Pour in the egg mixture and stir firmly with a wooden spatula ensuring the egg does not stick to the base or 'corners' of the pan
Leave the heat at medium and stir until at least ¾ of the mixture has solidified and the remainder is still runny
Remove the pan from the heat, add the remaining butter and continue stirring so the remaining egg mixture solidifies
Once there is no runny egg left, serve immediately, sprinkled with the remaining chopped parsley if using
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