- 2 large British free-range eggs
- 2 tbsp British semi-skimmed milk
- 1 tbsp freshly chopped chives
Beat together the eggs and milk in a microwave-proof bowl. Season with a little freshly ground black pepper and stir in half of the chopped herbs.
Cook, uncovered, in the microwave on high for 1 minute. Remove and stir with a fork.
Return and cook for 30 seconds before mixing again – the eggs should be just soft.
If you like, use to top a grilled mushroom on a slice of ciabatta. Serve with the remaining herbs.
Cook’s tip: for fluffier eggs, whisk them right before you cook them. Don’t leave them to rest for too long as you want as much air in the eggs as possible.