1) Trim the spring onions. Remove the roots and tougher dark green parts on the ends because they're chewy. Rinse the onions and let them drain. Then slice them finely.

2) Break the eggs in a small mixing bowl and add the water. Don’t beat them just yet. Season the eggs with a little pepper, nutmeg and salt to taste.

3) Add a splash of olive oil to a medium non-stick pan and place it over medium heat until hot. Then add the garlic.

4) Gently stir fry the chopped garlic for 2 minutes until fragrant. Don’t let it burn. Then add the sliced spring onions to it.

5) Stir and cook for 3 minutes. Then pour in the whole eggs.

6) Quickly break up the egg yolks and stir the egg whites and yolks very well now.

7) Keep stirring the eggs for another 3 minutes. Season the eggs with an extra pinch of pepper, nutmeg and salt. Keep the eggs moist and wet. Don’t let them dry out too much.

8) Then turn the heat off and put a lid on the pan for 2 more minutes while the omelet kind of sets. This is the moment you can start toasting the bread. Place the toasted bread onto plates. Cut the scrambled spring onion eggs up and slide them on top of the freshly toasted bread. Crumble the Stilton blue cheese and sprinkle this on top of the eggs. Sprinkle with extra sliced spring onions if you got any left. Finish with a sprinkle of freshly ground black pepper and serve hot.