egg and toast but make it actually worth eating

Right so I've been doing this for about three weeks now and I'm annoyed I didn't figure it out sooner. Scrambled eggs but you pull them off the heat way earlier than feels right — like, when they still look a bit underdone? Keep stirring, residual heat does the rest. Takes maybe five minutes total including the toast. The bit that changed it: a tiny bit of crème fraîche stirred in at the end. Not butter, not milk. Crème fraîche. I genuinely don't know the science of why it works differently but it does — they come out dead creamy without being wet or rubbery. I've been putting chilli flakes and a few capers on top because I had capers in the fridge from something else and now I can't stop. Honestly the ROI on this breakfast is unreal. Five minutes, keeps me going until lunch, no sad desk sadness at 10am.