Scrambled Eggs With Buttery Bread Crumbs

• 2 English muffins
• 3 tablespoons unsalted butter, divided
• 4 extra-large eggs
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste

1. Tear the English muffins into big pieces, then add these to a food processor. Pulse into fine crumbs.
2. Add 2 tablespoons butter to a large nonstick skillet and set over medium heat. When the butter has melted, add the breadcrumbs. Stir so they're completely coated. Toast for about 5 minutes, stirring occasionally, until they're golden-brown and starting to crisp. Dump onto a plate to cool.
3. Wipe out the skillet, then add the remaining tablespoon butter and set over medium heat. While the butter melts, crack the eggs in a bowl, add the 1/4 teaspoon each salt and pepper, and whisk with a fork until completely smooth.
4. When the butter has melted and the pan is pretty hot, pour in the eggs. They should sizzle. Drag a wooden spoon or scraper from the outside of the pan toward the center, from all different directions. This should create fluffy, ruffly scrambled eggs. They should cook completely within a minute-and make sure to cut the heat just before they seem totally done (they'll continue to cook).
5. Divide the scrambled eggs between two plates. Sprinkle some breadcrumbs on top and serve the rest alongside for people to add themselves (it's more fun this way).

muffins, unsalted butter, eggs, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/81277-scrambled-eggs-with-buttery-bread-crumbs (may not work)