Melt your butter in a pan over a medium heat. Let it melt and give it a swirl so your whole pan is covered.
Crack your eggs directly into the pan. Allow the whites to become opaque before stirring.
Using a wooden spoon, gently scrabble the whites, trying to leave the yolks intact.
Once the whites are scrambled, remove from the heat and stir in the collagen and yolks.
Return to the heat if you want your eggs to be a bit firmer and continue to stir.
Add your salt and pepper at the end to prevent your eggs from going grey.
Garnish your eggs with a sprinkling of parsley and enjoy.