SCRAMBLED EGGS

PREP + COOK TIME 20 MINUTES SERVES 4

8 eggs

½ cup (125ml) pouring cream 2 tablespoons finely chopped

fresh chives

30g butter

1 Break eggs, one at a time, into a small bowl, then pour into a large jug. Whisk until they are well mixed. Add the cream and chives; whisk to combine.

2 Melt the butter in a medium frying pan over medium heat. When the butter is foaming, add the egg mixture; wait for a few seconds, then use a wooden spoon to gently spread the egg mixture over the base of the pan. Cook, stirring gently, scraping egg mixture along the base of the pan, until the egg mixture just begins to set. Serve the scrambled eggs immediately with buttered toast, if you like. A Heat the butter in the frying pan until it is foaming and bubbling, then pour in the egg mixture.

B Cook the egg, scraping the mixture along the base of the pan, until the egg just begins to set.