Scrambled eggs on marmite toast

Winter

I had a wisdom tooth out in my twenties and for some reason the crazy dentist made a real hash of it. I still maintain the experience was equal to, or perhaps more painful than giving birth. The only thing I ate over the following couple of days was my mum’s scrambled eggs, made with plenty of butter and salt and pepper. They were always delicious because she cooked them slowly over a low, gentle heat, as if she were making a custard. This is exactly how I make them now. It still surprises people when I say it should take eight to ten minutes to make.

Serves 2-3

Ingredients

25g (1oz) butter, plus extra for the toast
6 large eggs
2 or 3 slices of good malted or white sourdough
Marmite
salt and freshly ground black pepper

Method

Place a medium non-stick pan over a really low heat. Add the butter and allow it to melt and bubble. Crack the eggs into a measuring jug and whisk them well, then pour them into the bubbling butter. Cook the eggs very, very gently for 8–10 minutes, stirring regularly. I like to use a rubber spatula to do this, but a wooden spoon is fine, too. Good scrambled eggs should look soft and delicate, not firm or rubbery, so take them off the heat before they lose that loose texture.

Toast the bread on both sides and butter generously. Spread the toast with a little Marmite, then spoon the soft scrambled eggs on top. Season to taste and serve straight

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