Serves 2

You’ll Need:

4 Eggs

Knob of Butter

Splash of Cream

Salt & Pepper


Add some butter to a saucepan on medium heat. Gently beat eggs, just barely breaking up the yolks. Add eggs to the pan.

Allow eggs to congeal slightley before beginning to whisk. Then whisk gently and continously until the eggs have reached the desired consistency.

Add cream and seasoning to the enggs and wisk once more.

Serve with streaky bacon and home-made (or McCambridge’s in my care) brown bread.