Scrambled eggs are deceptively simple to make badly and surprisingly easy to make extraordinary. The gold leaf crunch on top takes them from ordinary breakfast to the kind of thing people photograph before eating.
10 minutes. Serves 2.
Ingredients
- 4 free-range eggs
- 2 tsp Plateit 24k Gold Leaf Chilli Crunch
- 2 tbsp unsalted butter
- 2 tbsp crème fraîche
- 1 tbsp chives, chopped
- 2 slices sourdough toast
- Flaky sea salt to finish
Method
- Whisk eggs with a pinch of salt. Don't over-whisk. A few streaks is fine.
- Melt butter in a non-stick pan over low heat. Add eggs. Stir slowly and constantly.
- Pull off heat just before fully set. Stir in crème fraîche. The residual heat finishes them.
- Pile onto toast. Spoon gold leaf crunch over. Scatter chives. Do not apologise for the gold.
Tip: Low and slow is everything. High heat makes rubber. You want silk.
