Scrambled Eggs - James Bond

1. 1

   Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter.

2. 2

   When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.

3. 3

   While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes.

4. 4

   Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.

* Per serving · 4 servings · Values may vary.

No additional tips available.