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5 minutes
5 minutes
10 minutes
- 8 eggs, lightly beaten
- 83.33 gm light cream
- 25g butter, chopped
- Toasted sourdough bread, to serve
- Chopped chives, to serve
- Combine eggs and cream in a bowl. Season with salt and pepper, then whisk until frothy.
- In a skillet over medium heat, melt butter. Pour in the egg mixture and gently stir with a wooden spoon, folding the eggs from the edges to the center, cooking for 2 minutes or until just set. Take the skillet off the heat.
- Enjoy alongside some crisp, golden-brown sourdough bread slathered with rich butter and topped with fresh chives, if desired.
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