my method for scrambled eggs is quite an unusual one, but is so worth the little extra time it takes
recipe is per portion
excellant when served with a side of chimmichurri sauce http://www.dawlish.com/article/edithtml/60 and slices of hot, toasted malted fruit loaf.
This was a top seller on my brunch menu for three years before returning to the UK last year. Its sounds like an unusual combo but the flavours and textures work so well together
|eggs - large
|cream, creme fraiche or greek yoghurt