Beat the Eggs: In a bowl, beat the eggs with salt, pepper, and paprika until well combined. The key here is to whisk the eggs until they are a uniform color and texture, which will ensure a consistent flavor and fluffy texture.

Cook the Eggs: Heat a non-stick pan over medium heat. Pour the beaten eggs into the pan and cook, stirring gently, until the eggs are softly scrambled. Remove from heat just before they’re fully cooked, as they will continue to cook from residual heat. This will keep them soft and creamy.

Prepare the Bread: Spread butter on one side of each bread slice. Toast the bread slices in a toaster or on a pan until golden brown. For an extra layer of flavor, you can rub a clove of garlic on the toast once it’s done.

Assemble the Sandwiches: On one slice of toasted bread, layer the scrambled eggs, a sprinkle of chopped parsley, a generous amount of spring onions, and mozzarella cheese. Top with another slice of toasted bread. The fresh herbs add a burst of freshness, while the cheese adds a creamy richness.

Optional – Melt the Cheese: If you prefer melted cheese, you can place the assembled sandwich in a preheated oven or a sandwich press for a few minutes until the cheese is melted and gooey. This step is optional but highly recommended for an extra indulgent touch.

Serve: Cut the sandwiches in half and serve hot. Enjoy a delightful breakfast that brings back cherished memories of your grandmother’s cooking!