Antony's masterclass shows just how it's done.


  • 55g / 2 oz unsalted butter

  • 4 large free range eggs, lightly beaten

  • 55g / 2 oz double cream

  • salt and white pepper


  • 1.

    Lightly beat the eggs and add a pinch of white pepper and salt.

  • 2.

    In a medium non-stick saucepan on a medium heat melt the unsalted butter until hot and foaming then add the eggs.

  • 3.

    With a wooden spoon bring the eggs together and stir until the eggs reach the consistency you like.

  • 4.

    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 information

Nutritional analysis per serving (2 servings)

  • Energy 415kj
  • Fat Total 40g
  • Saturated Fat 23g
  • Protein 11g
  • Carbohydrate 1g
  • Sugar 1g
  • Sodium 328mg

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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