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Ingredients
6 eggs
150 ml cream
Salt and pepper
50g un-salted butter
Method
Crack the eggs into a bowl and whisk until all smooth, then pour in the cream and whisk again.
Add half the butter to the egg mix and a touch of salt and pepper.
Heat a non stick pan and add the other half of the butter and allow to melt.
Pour in the egg mix and stir constantly until your eggs are light and fluffy (do not overcook.)
Serve on toast
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