Scrambled Eggs with Toast and Fresh Fruit

Heat a non-stick pan over medium heat and add 10g of butter

Crack 4 eggs into a bowl and whisk with salt and pepper

Pour eggs into the pan and stir gently until fluffy, about 3-4 minutes

Toast the whole wheat bread until golden brown

Spread remaining 5g butter on toast

Arrange scrambled eggs on one plate with toast

Serve blueberries and sliced banana on the side