* 2 Fresh free range eggs
* 10 g (1/2 oz) butter
* Salt and freshly ground black pepper
* 1 slice of 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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