For ➊2 very fresh eggs
1 tbs cold & unsalted butter
salt & pepper
chervil
a few chunks of fresh baguette
a split garlic clove
Separate the eggs. Break up the whites a little with a fork. Melt half the butter in the saucepan over medium-low heat.
Pour in the egg whites, and cook, stirring constantly with a wooden spoon over low heat, until they start to stick to the sides of the pan. Keep stirring, scraping up what sticks to the sides and bottom, until the whites turn into swirls of white, like a blizzard.
Add the yolk and keep cooking just a bit longer until they hold together, but are not overly set.
Remove from the heat and beat in the remaining butter until glossy. Season with salt and pepper. Let stand for 1 m. *
Toast some baguette and rub with fresh split garlic clove.
Spill eggs into a beautiful pile in a soup plate. Sprinkle with chervil. Serve the baguette toasts on the side.** Pour a glass of Brouilly or a Sancerre white wine at room temperature.
*The process could be performed in a preheated bain-marie pan to avoid burning. Serve in a large glass with chervil as decoration.
**Serve with a torn slice of Bayonne ham; slightly warm,o. Or serve with warm asparagus, smoked or fresh salmon.
Read more scrambled eggs recipes: slow cooked eggs with rosemary, microwave scrambled eggs.
