Scrambled Egg and Prawn Stacks

Crack the eggs open into a small bowl, add milk and salt and beat everything lightly with a fork.

Melt the butter in a small frying pan, pour in egg mixture and allow to curdle slightly. With a spatula, push scrape the egg from the edges of the pan so that the liquid egg can flow onto the pan and cook evenly. Stir - the scrambled eggs should be moist and loose, don't leave them for too long in the pan.

Lay the toast on two serving plates. Spoon the eggs evenly onto each slice of toast. Top with prawns, then sprinkle with chives to serve.