Simple ingredients, cooked well, are often the most satisfying. There's no need for milk or cream. Gentle heat and Lard Ass Smoked Cultured Butter are all you need to create beautifully soft, silky scrambled eggs with a subtle savoury smokiness. Serve on thick-cut sourdough with a spoonful of Lard Ass Crème Fraîche and a scattering of fresh chives.
INGREDIENTS
4 large eggs
30g Lard Ass Smoked Cultured Butter, divided
Freshly cracked black pepper
A small pinch of sea salt, if needed
1 tbsp finely chopped fresh chives
2 thick slices sourdough, toasted
Lard Ass Crème Fraîche, to serve (optional)
METHOD
Crack the eggs into a bowl and whisk until the yolks and whites are fully combined.
Place a non-stick frying pan over low heat and melt 20g Lard Ass Smoked Cultured Butter, taking care not to let it brown.
Pour the eggs into the pan and cook gently, folding them slowly from the edges into the centre with a silicone spatula as they begin to set.
When the eggs are almost cooked but still soft and glossy, remove the pan from the heat and stir through the remaining 10g Lard Ass Smoked Cultured Butter. The residual heat will finish cooking the eggs while keeping them beautifully creamy.
Season with freshly cracked black pepper and a small pinch of sea salt, if needed.
Pile the scrambled eggs onto the toasted sourdough. Top with a spoonful of Lard Ass Crème Fraîche, scatter with the fresh chives and serve immediately.
