TV chef has unveiled countless across his distinguished career, but often it's the simplest dishes that hit the spot - especially when it's centred on eggs. Eggs – the versatile heroes of breakfast and lunch – whether perched atop toast, nestling in crumpets or shining solo.

James's scrambled egg recipe is a masterclass in minimalism, with just a few ingredients whisking together to create the ultimate creamy concoction. The website celebrated the chef's near 30-year tenure on our screens with a nostalgic nod: "It was nearly 30 years ago a young James Martin stepped into your TV kitchens, so to celebrate we have an anniversary cook.

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"James throws it back to one of his first live TV cooks when he cooked up a masterclass in scrambled eggs. He's back all these years later with his famous scrambled eggs for a special throwback."

• Five large eggs, fresh
• 25ml double cream
• Salt and pepper
• 25g butter
• Serving suggestion one:
• One bag of baby spinach, wilted with a knob of butter
• Four slices of smoked salmon
• Four crumpets toasted
• Serving suggestion two:
• Four slices of crispy bacon drizzled in maple syrup
• Four crumpets toasted

Sharing his tips on This Morning, he said: "We take five eggs, have the pan on but not too hot, that's the key. Then you want some double cream, that's the difference, add some black pepper."

Cream can be purchased for as little as 90p from like , and , reports James added: "When you think you've got enough black pepper in, double it. Add some salt and then in a pan, add the butter and whisk the eggs."

As soon as it goes into the pan you don't stop mixing. James used a whisk for this and urged Britons to keep whisking the eggs. Once the eggs are starting to come together, take the pan off of the heat to avoid overcooking them.

If it does start to cook a little too much, add in some more double cream. Once they are at your desired consistency, simply plate them up and enjoy.