Ingredients:
6 large eggs
2 tbspn butter, cold, diced
1-2 tbspn crème fraiche or cream
salt and pepper
Chives or green onions, chopped
2-3 sliced 'Cheese Bread' (see recipe) to serve

Directions:
Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble & they should still be soft and quite lumpy. Don't let them get too hot & keep moving the pan off and back on the heat.

Meanwhile, toast the bread.

Add the crème fraiche or cream and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.