Soft, creamy and buttery, these scrambled eggs will be the best you've ever tasted!
- 2 Slices Rye bread
- 3 Large eggs
- 3 tbsp Cream
- 1 tbsp Butter
- Pinch Salt and pepper
- 1 Bunch Fresh chives
Lightly whisk the eggs, cream and a pinch of salt and pepper together until the mixture has no lumps and is well mixed.
Heat a non stick frying pan, add the butter and swirl it around the pan until it melts. Don't cook the butter too much because it will start to burn and discolour the scrambled eggs.
Add the egg mixture to the pan and let it just sit for 10-20 seconds, stir with a wooden spoon to ensure it doesn't stick and allow to sit for another 10 seconds before stirring again. Repeat this until the eggs are cooked but still soft and creamy.
Serve the eggs evenly over toasted bread and garnish with the chopped chives.