Tony Messina's recipe for an impressive slow cooked dish with very little prep time.
3 eggs, beaten with a fork until light in color
1T + 1t butter, separated
1t creme fraiche
salt to taste
finely cut chives
Melt 1T butter in a small sauce pot over low heat. Once the butter starts to melt,
Add the beaten eggs. Immediately start to gently stir with either a small spatula or pot whisk, keeping the mixture constantly moving so that curds do not develop. As the mixture warms, it will start to slightly thicken.
When you feel the eggs are one minute away from being done (they should still be loose but not raw) then add 1t butter and the creme fraiche.
Aggressively beat the butter and creme fraiche in to stop the cooking process and break up any curd that may have formed.
Plate in a warmed bowl and garnish with your choice of garnishes. Serve with toast points.
'A great wine to accompany Chef Tony Messina's Soft Scrambled Eggs'