What is a fairly basic breakfast can be whipped into something luxurious on those weekend mornings when toast and jam simply isn't enough. Simple smooth scrambled eggs, twisted with delicate flavour, and kept wet to please even the crankiest morning palate.

1. Pour out a couple of capfuls of brandy into a steep-sided frying pan, or a shallow, wide-based saucepan. Add to this about 100ml of milk, and put the pan onto a light to medium heat. Break each egg into the pan and quickly mix this in. Finally, add a splash of orange juice.

2. This takes a little time, so don't get impatient, and don't leave it and come back to it later. The secret to getting moist and smooth scrambled eggs is to put in a nice amount of liquid, and then to keep the mixture moving throughout the cooking process, scraping the cooking egg off the base of the pan before it has time to form into pieces that are too large. Just keep quickly turning the slowing forming scramble, and everything should go all right.

3. Make sure to quickly toast the bread before the eggs are ready, so you can get ready to serve the eggs hot and slightly runny. The only thing worse than cold scrambled eggs is hard scrambled eggs; once the eggs have cooked, but before the liquid that keeps it smooth evaporates, turn them out hot onto the buttered toast. Eat.