Scrambled Eggs (French Oeufs à la Française)

Learning how to make Oeufs à la Française is a good skill to have. They are fast and easy to cook. There is no milk, cream nor water added. Just eggs, healthy and delicious.

2 slices country bread
2 Tbsp. butter, cold, divided
3 large free range eggs
sea salt
black pepper, freshly ground

Garnish:
fresh chives or chervil, finely chopped

Put the bread on to toast.

Crack the eggs and add to a small bowl. Season with salt and pepper and whisk until smooth.

Melt 1 Tbsp. of butter into a saucepan. When foamy, add the eggs. Stir continuously with a spatula or wooden spoon, scraping the edges and moving the eggs in a circular motion.

When the eggs are loose and still alittle runny, remove the pan from the heat. The eggs will continue to cook. Add the remaining 1 Tbsp. of butter and stir the eggs to combine.

Serve with buttered toast. Garnish with chopped chives, if desired.

Makes 1 serving.