Soft Cheddar Scramble on Thick Buttered Toast

Grate the cheddar on the coarse side of a box grater and snip the chives. Crack the eggs into a bowl, add the salt and beat with a fork for about 30 seconds, until no streaks of white remain.

Tip: Salting the eggs before they hit the pan keeps the curds tender.

Toast the bread slices in a toaster on a medium-high setting for 2 to 3 minutes, until golden brown and crisp at the edges. Spread with 2 tbsp of the butter while hot and keep warm on a plate.

Tip: Butter the toast the moment it pops so the butter soaks in instead of sitting on top.

Melt the remaining 1 tbsp butter in a large non-stick skillet over medium-low heat for about 1 minute, until it foams. Pour in the eggs and leave them for 20 seconds, until the edges just begin to set.

Tip: If the butter browns, the pan is too hot; lift it off the heat for a moment before adding the eggs.

Turn the heat to low and stir slowly with a silicone spatula, pushing the eggs from the edge to the centre, for 3 to 4 minutes, until they form large soft curds that still look glossy and slightly wet.

Tip: Pull the pan off a little early; the eggs keep cooking from the heat of the skillet.

Take the skillet off the heat, scatter the cheddar over the eggs and fold gently 2 or 3 times for about 30 seconds, until the cheese has melted into the curds. Season with black pepper.

Tip: Adding the cheese off the heat keeps it smooth and stops the eggs from turning rubbery.

Serve right away: lay two slices of buttered toast on each plate, pile the cheesy eggs on top and scatter with the chives while the curds are still soft and glossy.