• Servings: 2-3
• 6 large free-range eggs
• 25g (0.8 oz) ice-cold butter, cut into small dice
• 1 tbsp crème fraîche
• Sea salt and pepper
• Few chives, snipped
• 2-3 chunky slices of rustic bread, such as pain Poilâne

1. 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.
2. As the mixture begins to set, add the remaining butter. The eggs will take 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.
3. Toast the bread slices on both sides in the meantime.
4. Add the crème fraîche 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.

I'm not normally a fan of scrambled eggs, but I recently bought Gordon Ramsay's cookbook Gordon Ramsay Makes It Easy, which came with a DVD of Ramsay cooking a few things off his book. When I saw his scrambled eggs, I knew I had to try them. I only changed up a few things: light cream cheese instead of crème fraîche and freshly grated nutmeg instead of chives. They turned out sooooo good and creamy!