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Whisk the eggs, cream, salt & pepper in a bowl
Heat the butter & olive oil in a non-stick frying pan over a medium heat until hot, but not burnt.
Pour in the egg mixture and cook stirring with a wooden spoon until just starting to firm up but still really moist.
Place onto grilled toast and top with salmon caviar and a few leaves of rocket dressed in a squeeze of lemon and a touch of extra virgin olive oil.
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