Scrambled Eggs on Toast

1. Beat the eggs thoroughly with the cream and a pinch of salt.

2. Melt the butter gently in a heavy-based pan – do not let it brown.

3. Pour in the eggs and stir slowly and continuously with a wooden spoon.

4. The moment they start to set, take the pan off the heat and keep stirring – the residual heat finishes them.

5. Spoon onto the toasted bread while still creamy and slightly loose.

6. Season with pepper, scatter over chives or parsley, and serve at once.

Tip: Low heat and constant stirring are what keep them creamy. If they set firm in the pan, they are already overcooked.