Cottage Cheese and Chive Scrambled Eggs

- 1 tbsp small knob Unsalted butter
- 4 Egg
- 2 tbsp heaped Cottage cheese
- 1 tbsp chopped Chives
- 1 tsp freshly ground Black pepper

1. Place a large, heavy-bottomed, non-stick frying pan over medium heat and add 1 tbsp small knob Unsalted butter to melt.
2. Meanwhile, whisk together 4 Eggs, 2 tbsp heaped Cottage cheese, two-thirds of 1 tbsp chopped Chives, and a good grinding of 1 tsp freshly ground Black pepper in a bowl.
3. Once the butter has melted, add the egg mixture to the pan. Using a rubber spatula, keep moving the eggs around quickly and constantly.
4. Stir constantly for 2–3 minutes until the eggs are cooked and firm.
5. Serve on toast, crumpets or pikelets, sprinkled with the remaining chopped Chives.