Scrambled Eggs on Toast

(Serves 2)

• 3 eggs
• 45ml/3 tbsp skimmed milk
• 10ml/2 tsp low-fat spread
• Salt and freshly ground black pepper
• 2 slices bread

Beat the eggs in a saucepan with the milk. Add half the low-fat spread, a little salt and
good grinding of pepper. Cook over a gentle heat, stirring all the time, until scrambled
but creamy. Do not allow to boil. Meanwhile, toast the bread and spread with the remaining
low-fat spread. Place on two warmed plates. Spoon on the egg and serve.

Serving suggestions: a small glass of pure fruit juice; coffee or tea.