Scrambled Eggs

Ingredients
2 eggs per person
1 tsp butter
cup milk
Salt and pepper to season
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1 Melt the butter in a small saucepan over a medium heat.
While the butter is melting, break the eggs into a small
bowl.
Add the milk and a pinch of salt and pepper and whisk lightly
with a fork. When the butter is bubbling reduce the heat to low.
Pour in the beaten egg and when it starts to set, stir the
mixture gently with a wooden spoon until it forms soft curds
and there is no runny egg left. Spoon the scrambled eggs onto
a warmed plate or onto toast.