Folded eggs

A velvety ribboned omelette, juts a dash of cream whisked in gives these eggs a really nice, soft and fluffy texture. An easy way to add a touch of decadence to an everyday breakfast. Perfectly done eggs - every time.

Time to make : 5 minutes

Servings : 1

Ingredients

2 eggs

2 tbsp double cream

1 tsp butter (for cooking)

Salt and pepper, to season

To garnish

Fresh herbs such as parsley, dill

Fine grating of Parmesan cheese 

Method

1. Crack the eggs into a small bowl or mug, add in the cream and use a fork to thoroughly whisk together. Add in a pinch of salt and mix again.
   

2. In a non-stick frying pan over a medium - high heat, melt the butter with a spatula until it's bubbling.
   

3. Pour in the egg mixture and leave it for a few seconds as the heat begins to 'set' the base as if you were making an omelette. Use your spatula to gently pull the egg mixture in, from the outside towards the centre, working all the way around. At first, the uncooked egg mixture will quickly fill up the empty channels but over a minute or two, it will start to set in the centre. Turn the heat off at this point (the eggs will continue to cook off the heat), the centre of the eggs should still be soft and jiggly.
   

4. Season with salt, pepper, fresh herbs and a sprinkling of Parmesan. 

Nutritional Information

(based on 2 large eggs and double cream)

260 calories

14g protein, 1g carbs, 21g fat

Good to know:

• You could also use single cream or whole milk, but it’s the fat content here that really helps create velvety ribboned eggs, so it makes a difference!

• Serve on your choice of toast or as a side to smoked salmon.

• Use 2x eggs per serve, multiply the recipe up to 4x (8 eggs) in one pan to serve more people.