Perfect Scrambled Eggs

Everyone likes these - even those who are not traditional scrambled egg fans like me!

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   beat the eggs together with a fork; add milk, salt and lots of pepper. Stir in the parmesan. Melt the butter in a frying pan over a low heat. Pour in the eggs and stir continuously, making sure it never catches. The key to this is patience. When all the whites are cooked, but it is still fairly runny, take it off the heat and allow to cook through, still stirring. Serve with crispy bacon and either crumpets or toast made from lovely crusty brown bread.