There is absolutely nothing wrong with old fashioned scrambled eggs but this just adds a little bit of zing to a classic!
Half a red chilli (or more depending on your taste)
1 knob of ginger
A splash of milk
Heat the oil in a pan
Add the chopped vegetables and some salt and cook until softened slightly, I like to leave them with a bit of crunch
Whisk the eggs and milk lightly and add to the pan.
Cook for a few minutes until the eggs are scrambled, then serve on top of the toast.
Simple but delicious!