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.

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

Method

1. 1
   Crack the eggs into a bowl and whisk lightly with salt and white pepper.
2. 2
   Melt the butter in a heavy-based saucepan over low heat – not too hot.
3. 3
   Pour in the egg mixture and stir continuously with a wooden spoon or spatula, scraping the bottom and sides.
4. 4
   Remove 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. 5
   Serve immediately on toast or crispbread, garnished with chopped chives.