Super-Charged Scrambled Eggs

Put the eggs and milk into a mixing bowl, Season well with the salt and pepper, then beat them together with a fork until well combined. Next, put a saucepan over a low-medium heat, add the butter and let it melt, then put in the prepared onions, tomato and pepper. Let the vegetables cook for about five minutes, stirring regularly, until they have begun to soften and colour, and have lost some of their rawness. Put your bread into the toaster to toast.

Turn the heat right down, and pour the egg mixture into the pan. Let it cook undisturbed for just a moment or two; then, as the mixture begins to set on the bottom and sides of the pan, use a wooden spoon or spatula to gently lift and fold it over, mixing it into the veg. Cook for a couple of minutes, until the eggs are softly set but still moist. Put the toast slices on to two plates, then pile the eggs on top of the toast and scatter over the parsley. Serve straight away.