Scrambled eggs: add 1 tablespoon of butter to a medium pan over medium-low heat. 

Crack 2 eggs into a bowl and whisk thoroughly. Add the eggs to the pan when the butter is melty and appears bubbly.

Sprinkle the salt and black pepper on the eggs and scramble everything in the pan for four or five minutes until the eggs are just starting to firm up.

Add a small handful of crushed peanuts a few at a time until it looks like there are enough so that each bite would have some peanuts in them. 

Remove the pan from the heat when no liquid is left in the pan and the eggs still look moist but not runny. 

Sandwich assembly: move the eggs to a bowl and wipe out the still-warm pan with a paper towel. Add two flour tortillas and toast the tortillas until they have warmed through. About 1 to 2 minutes per side. 

Scoop half of the eggs and peanuts into each tortilla. Garnish with any additional garnishes and serve.