Lemon herb scrambled eggs
- 2 x eggs
- 1 tablespoon milk
- 1 tablespoon chopped flat leaf parsley
- 1 teaspoon chopped mint
- Fresh lemon juice
- Salt and pepper
Heat pan over medium heat and add butter.
Mix together eggs then add milk, half the parsley and season with salt and pepper. Pour into pan and fold gently until eggs are just cooked (they will continue cooking once removed from heat). Place on plate, sprinkle with remaining herbs and squeeze over fresh lemon juice.