Ingredients
1 tbsp butter
100g/1¾oz fresh or frozen peas, blanched
4 very fresh eggs
1 tbsp crème fraîche
50g/3½oz parmesan
salt and freshly ground black pepper to taste
fresh basil or oregano (optional)
thick toast to serve
Method
1. Have the toast ready before you begin cooking the eggs. I like to do my toast in the bruschetta style for this, which means grilling yesterday's bread and rubbing it with good olive oil and garlic before sprinkling it with salt. You can also use more traditionally English toast if you prefer.
2. Gently melt the butter in the kind of pan you would normally use for scrambled eggs. When it starts bubbling, add the peas.
3. Give them a quick stir then add the eggs, one by one. Don't beat them as such but break them with the end of the spoon. Lower the heat so that it is very gentle indeed.
4. Start to cook as you would scrambled eggs, but remove from the heat as soon as the mixture starts to set. The mixture must be loose and not rubbery.
5. As soon as you take the pan off the heat, fold in the crème fraîche, parmesan, seasoning and herbs if you are using them.
