Turn stove element onto medium heat

Crack eggs and add milk to a non metallic bowl and whisk until mixture is well combined

Transfer to a small saucepan and place on heat

Constantly stir the eggs with plastic or wooden spoon every minute or so to gauge how quickly they are cooking.

When half of the egg mixture has started to congeal (for lack of a better word) place the saucepan lid on and remove from heat. This allows the heat in the saucepan to continue to slowly cook the eggs. Leave aside for approximately 3min.

Toast bread and add butter or margarine

Remove lid and mix eggs together, the eggs should not be firm however should be soft and 'together'

Transfer to toast

Optional extra: These eggs are amazing with fresh roma or truss tomatoes sliced under the eggs on the toast

Crack fresh salt & pepper to your liking

ENJOY!