Scrambled eggs back in the shell
(pictured on previous page) Serves 1 A cute way to give scrambled eggs to little ones. They taste best cooked slowly over a low heat until almost set but still creamy.
1-2 eggs, as preferred 1 tsp regular or double cream A little knob of butter
Hot buttered toast
1 Using either an egg topper or a little knife or spoon, carefully open the egg at the top as you would a boiled egg. Pour the egg into a saucepan. Add the cream and butter, season, and beat well with a fork or whisk. Place the empty eggshell in an eggcup. 2 Scramble the egg over a low heat, stirring all the time. When the egg is just cooked but still soft and a bit runny, spoon it carefully back into the shell. Serve with a teaspoon and lots of hot buttered toast.