Antony's masterclass shows just how it's done.
Lightly beat the eggs and add a pinch of white pepper and salt.
In a medium non-stick saucepan on a medium heat melt the unsalted butter until hot and foaming then add the eggs.
With a wooden spoon bring the eggs together and stir until the eggs reach the consistency you like.
Pour in double cream just before the eggs have finished cooking, take the pan off the heat and fold to incorporate. Serve immediately with hot buttered toast.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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