This is the French way of scrambling eggs: soft, creamy, delicate.
With fresh-laid farm eggs and exquisite spring greens, this sublime method needs no adornment. Exact measurements don’t matter, only low slow cooking. As for the greens, use whatever you like alone or in combination, pea shoots and watercress, for instance, or mustard and turnip tops for a little more bite.
Makes 2 servings.
3 fresh eggs, lightly beaten
1 tablespoon unsalted butter
1 spring onion (scallion), chopped
1½ to 2 cups young greens, roughly chopped
1 tablespoon crème fraîche
Salt and pepper to taste
Have everything ready before you begin. Over low heat melt the butter in a 9- or 10-inch skillet and soften the scallions in it; a non-stick pan is especially good here. Add the greens and fold them over until they are barely wilted in the heat.
Pour in the eggs and over the lowest heat very gently cook
them to keep them soft and prevent hard curds from forming.
Just before they are done, add the crème fraîche and
stir through the eggs to keep them soft. Season with salt
and pepper and serve right away before the eggs have a
chance to firm up.