Saturday Kitchen....

I've never liked the name "scrambled eggs". They sound chaotic. Who wants to eat something that is scrambled? You wouldn't call minced steak "mushed up beef" or meringues "egg whites with the hell beaten out of them." So why scrambled. It should be called "pillows of egg". A bite into them should feel like resting your head on a cool pillow after a tiring day.

Saturday Scrambled Eggs......(serves 1)




2 eggs
1 dstp extra thick double cream
1 knob butter
Cornish sea salt and black pepper




In a bowl lightly mix the eggs and the cream. Pop a knob of butter into a pan (once again who decided to call it a knob of butter?)

Let it melt but not so it is angrily bubbling and starting to turn brown. It needs to be just about to bubble.

Pour in the egg mix. Leave for 30 seconds or so.

Gently pull the side of the egg into the middle.

When it is just about cooked (but still slightly runny) pull of the heat. (It will continue cooking) Scoop it onto some freshly made toast and sprinkle over the salt and pepper.

Now watch Saturday Kitchen and enjoy....