Scrambled eggs with bacon and toast

Lay the bacon in a cold dry frying pan, turn the heat to medium and cook for 6–8 minutes, turning, until crisp. Transfer to a paper towel.

Bacon fat spits, so don't lean over the pan and keep a lid within reach.

Pour off the excess fat, leaving a thin layer, and fry the 4 bread slices in it for a minute on each side until golden.

Crack the eggs into a bowl, add the milk, salt and pepper and beat with a fork until smooth.

Wipe out the pan, melt the butter over low heat and pour in the eggs. Slowly push them from the edges to the centre with a spatula, forming large soft curds. Take off the heat once the eggs have set but still look glossy.

For children, pregnant women and the elderly, cook the eggs through with no runny white.

Spoon the scrambled eggs onto plates with the bacon and toast alongside. Done!