The Eggiest Scrambled Eggs

This is how to make scrambled eggs so eggy, you want them every day.   The key is to move fast so don't make the eggs until everything else is ready, the table set, the coffee is ready, and everyone is ready to eat.  

I get my eggs from our local Dunbar farmer girls.   They have a chicken farm in Richmond and you just pick up your eggs on their front porch in Dunbar every Friday.   They are huge, delicious, and very colourful -- from green, to all shades of brown and white.

Ingredients:
Eggs, 2-3 per person
EVOO
Sea salt
Freshly ground pepper
Fresh chopped parsley (optional)
Butter (home made is best)

Home made bread (or any good bread)

Instructions:
Get your eggs and butter out of the frig in advance to warm them (if you think of it).
Make coffee.
Stick some slices of country bread in the toaster or under the grill.
Take out your frying pan or omelet pan (stainless steel with heavy bottom is good).
Put it on medium heat and wait til the edge is hot to the touch (too hot to hold your finger on it).
Then add a good amount of olive oil, swoosh it around the sides of the pan, and wait til it's hot.
Crack  eggs into the pan.   They should crackle fiercely in the pan.
Sprinkle a little sea salt and grind some pepper.   Add the parsley.
Using a fork smoosh the eggs around in circles.  Just before they are cooked, plop them on a plate.   This is very important.  They will finish cooking out of the pan.   Your pan will be almost clean.   
Quickly butter your toast.
Eat.