Scrambled egg

A simple breakfast on the table every week

1
2 large eggs
2 tablespoons butter, diced (ice-cold)
2 tablespoons Milk
salt and pepper
1 slice of toast (optional)
Break the eggs into a sauce pan, place on the lowest heat possible,season the eggs and add butter.Stir the eggs frequently to combine the yolks with the whites. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot Add the milk at the last minute, then serve it on warm plate Optional : you can serve it with a slice of toast
Nutritions

Calories
366

Sodium
312mg
13% DV

Fat
25g
38% DV

Protein
11g
22% DV

Carbs
25g
8% DV

Fiber
4g
16% DV

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