Creamy scrambled eggs

Silky smooth scrambled eggs cooked over low heat with butter and crème fraîche. A classic on the Easter table and breakfast board.

Ingredients

• 6 eggs
• 2 tbsp butter
• 2 tbsp crème fraîche
• Salt and white pepper
• Chopped chives to garnish

Method

1. 1Crack the eggs into a bowl and whisk lightly with salt and white pepper.
2. 2Melt the butter in a heavy-based saucepan over low heat – not too hot.
3. 3Pour in the egg mixture and stir continuously with a wooden spoon or spatula, scraping the bottom and sides.
4. 4Remove from heat while the eggs are still slightly loose and stir in the crème fraîche. The residual heat will finish cooking them to a creamy consistency.
5. 5Serve immediately on toast or crispbread, garnished with chopped chives.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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