Serves 2 | 10 minutes
Ingredients
- 5 Olliff Farm eggs
- 2 tbsp cream
- Salt, to taste
- 40g butter
- 2 slices good sourdough, toasted
- 1 tbsp chives, finely chopped
Method
- Whisk the eggs with the cream and a pinch of salt.
- Melt the butter in a small saucepan over medium heat, swirling until it turns golden brown and smells nutty, then pour half into a bowl and set aside.
- Add the egg mixture to the remaining butter in the pan over low heat, stirring constantly with a spatula.
- Remove from the heat while still slightly wet, as the eggs will keep cooking.
- Pile onto the toast, drizzle with the reserved brown butter, and scatter with chives.