Crack the eggs into a mixing bowl, making sure there are no shell pieces.

Add the sugar to the eggs and whisk thoroughly until the mixture is smooth and slightly frothy.

Heat a small non-stick pan over medium heat and add the butter.

Once the butter has fully melted and begins to bubble gently, pour in the egg mixture.

Using a spatula, gently fold and stir the eggs continuously as they begin to set, keeping the heat low to avoid overcooking.

Cook the eggs for about 1 minute or until they reach your preferred level of softness or firmness.

Carefully remove the scrambled eggs from the pan and set them aside on a plate.

If the pan looks dry, add a little more butter to prevent sticking.

Place the bread slices in the same pan, buttering both sides lightly, and toast them until golden brown and crisp on each side.

Take one slice of toasted bread and evenly spread the scrambled eggs over it, then top with the second slice to form a sandwich.

Serve immediately while warm and enjoy.