1. Beat the eggs and milk or cream lightly with a whisk or fork. Melt the butter in a heavy-based pan over a very low heat and pour in the egg. Stir constantly with a wooden spoon, lifting the mixture from the bottom of the pan so that it cooks evenly. The eggs are ready when they are just set but are still creamy.

2. Remove from heat and serve immediately on toast or English muffins, or top with a spoonful of caviar or some strips of smoked salmon. Alternatively, stir in a couple of tablespoons of chopped
fresh chives or parsley or grated cheese during cooking.