Cafe-style scrambled eggs

Ingredients (serves 2)
* 4 free-range eggs, at room temperature
* 1/4 cup pouring cream
* 25g butter, chopped
* hot buttered toast, to serve


Method
1. Heat a medium (20cm base), non-stick frying pan over medium heat until hot. Do not add butter - we are only preparing the pan.
2. Whisk eggs and cream together for 2 minutes (don't add salt - this can cause eggs to toughen and weep during cooking). Egg should fall in a thin stream from whisk. Stand mixture for a couple of minutes to let foam settle.
3. Add butter to hot frying pan and swirl to coat. As the very last of the butter melts, add egg mixture. Cook for 1 minute or until just setting.
4. Using a spatula or flat-edged wooden spoon, push set eggs toward centre of pan, tilting pan to allow uncooked egg to run over base. Cook for a further 1 minute or until eggs form creamy curds. Remove from heat. Spoon eggs onto toast and season with pepper. Serve.

Source
Super Food Ideas - Page 50
Recipe by Janelle Bloom