I love eggs, especially if scrambled. The recipe I share below is an absolutely heavenly version of the scrambled egg, and you can have it for lunch on its own, or with bread as a sandwich. It is simple to prepare and is pretty addictive.
Warm the oil in a frying pan over a medium heat then add the rosemary and cook and stir until fragrant, about 1 minute. Add the potato slices and cook and stir for a few minutes.
Pour the eggs into the pan, along with the salt and the hot sauce then give a good stir. Move the mixture around until the eggs are cooked to taste, usually about 45 to 60 seconds, or until no longer runny.
Spoon the egg mixture onto a slice of the toasted bread and top with a second slice to make a sandwich. Slice and serve immediately.