Slow cooking the eggs over boiling water (bain-marie) means they’ll come out nice and creamy, and won’t form overcooked lumps. To finish with a flourish, add some chopped chives.
Butter – 40g
Eggs – 6 medium, whisked
1) Set a glass bowl over a saucepan of boiling water (do not let the water touch the bowl).
2) Melt the butter in the bowl, then add the eggs.
3) Stir gently with a spatula and the eggs will thicken to a creamy texture in 6-8 minutes.
4) When cooked to your liking, add a knob of butter.
5) Serve on warm toast.