The difference between this egg breakfast dish from the ones we are used to is that instead of beaten eggs with cream or whole milk I use natural Greek yogurt. For two eggs I use 2 tbsp of Greek yogurt a pinch of salt a pinch of pepper, a little bit of Cayenne pepper and beat the mix. On medium low heat pour a little bit of olive oil on a non stick skillet and start to stir it up slowly, it will take maybe a minute. I don't let it go to the overcooked point, I like it moist. Leave a slice of wholegrain toast ready, place the creamy eggs on the toast, cover with baby arugula and drizzle some good extra virgin olive oil on top. My friend Kathy tried once and she absolutely loved it.