Low-carb scrambled eggs that won't make you miss the toast

I'm not really on a low carb diet or anything like that, but I have noticed a generally-better feeling since reducing the amount of carbs I eat -- particularly the bloated feeling after eating a meal. A plateful of cabbage and spinach leaves a far better feeling than a plateful of cabbage and carrots, for example. And making a chili where I keep the diced tomatoes but substitute a can of crushed tomatoes with beef broth makes a big difference, too, while having virtually no negative effect on the taste or texture.

But two things I have made a special effort to reduce are grains and sugar, so have been eating far less bread and bread-like baked things. The message of "starch with every meal" came from somewhere -- not sure where -- and I have been shouting it down to good effect. It does not seem necessary, so I'm not sure where the idea came from.

I quite like scrambled eggs on toast, but have tried a few different things over the past few months or so and, with this one, I don't really miss the toast at all -- and I'm not just saying that.

You need:

• 2 large eggs
• 1 knob of butter
• 1 knob of goat's cheese
• 2 tbsp. finely chopped spring onions
• big handful of salad greens
• 1 avocado
• lemon juice
• ground black pepper to taste

Scrambled eggs are easily, obviously. People probably have their own ways of doing it, but mine is to melt the butter in a small non-stick saucepan* on medium heat, add the eggs and scramble in the pan with a spatula, then reduce the heat slightly and stir periodically until they start to congeal a bit. Then, crumble the goat's cheese in and mix it in. Continue to cook and stir until they are nearly the consistency you want, and then add the onions and black pepper. Remove from the heat.

On a plate, make a bed of salad greens. Peel and roughly chop the avocado and put it on the side. Drizzle the greens and avocado wiith lemon juice. Mound the scrambled eggs on top of the salad greens.

That's about it. It is what I am starting to consider a healthy meal: low in carbs, low in processed contents, high in fat, and a good amount of protein.

* I don't use non-stick much, but I do keep a non-stick saucepan and skillet especially for eggs. The reason is that I like to undercook eggs a bit. Some people prefer them firm -- McDonalds style, as I think of them. If I liked them firm, a cast iron pan would be fine. But undercooked eggs in a cast iron frying pan makes a sticky mess, in my experience. I have only seen eggs in cast iron work when they are fully cooked and form a firm patina that won't stick to the pan.