2 servings
I was working from home and didn't see the time fly by. I didn't want to spend forever on my lunch. So I devised the fastest way to make scrambled eggs.
Put eggs in a 2 cup pyrex measuring cup. Add a pinch of salt and pepper
Using the milk foamer part of an espresso machine cook while stirring continuously. The texture should be just shy of hard.
Mix top foam in the cooked egg mixture with the butter for an even fluffier scrambled egg.
Serve on toast.