Soft Scrambled Eggs

• 3 eggs
• 1 tbsp butter
• 1 tbsp crème fraîche or cream
• Pinch of salt
• Chives, finely chopped
• Toast, to serve

Method

1. 01Crack the eggs into a bowl with the salt and beat until completely smooth.
2. 02Melt the butter in a small nonstick pan over low heat. Add the eggs.
3. 03Stir constantly with a spatula, scraping the bottom and sides, for 5 minutes, until small soft curds form and the eggs look like loose custard.
4. 04Take the pan off the heat while the eggs still look slightly underdone. Stir in the crème fraîche.
5. 05Pile onto toast and finish with chives.