Tossed salad and scrambled eggs, TV accurate

Break four eggs into a bowl, retrieving any shell fragments with the shell itself, and season with kosher salt.

Beat hard, then melt a little butter in a nonstick pan until foamy.

Add the eggs and drag them slowly across the bottom of the pan with a rubber spatula so the curds that form are big and soft.

Dress some greens and chopped tomatoes with olive oil and lemon juice, and toss the salad.

Plate the salad, scatter it with tomatoes, flank it with the scrambled eggs and season with more salt and freshly ground black pepper.