Scrambled Eggs

Ingredient
* 8 x 60g free-range eggs
* 80ml (1/3 cup) milk
* 1/4 tsp salt
* 15g (3 tsp) butter
* 4 thick slices buttered toast

Method
*Melt the butter in a small saucepan over a moderate heat until it’s foaming.
*Whisk the eggs in a bowl and add to the saucepan.
*Stir the eggs continuously with something flexible like a spatula to get right
into the corners, and cook until little pieces of cooked egg are surrounded by
soft, smooth and still quite runny egg. The egg will continue to cook even when
the heat is turned off, so undercook them slightly and leave them in the pan
while you butter your toast.
*Season the eggs to taste and pour over the toast. Drape the salmon over the eggs
and serve it with the lemon wedges. Add plenty of black pepper and
serve immediately.