Soft scrambled eggs enriched with heavy cream cook into something between custard and sauce, poured over toasted bread. This shelf has just one ingredient, so we build around its richness to make a simple supper that tastes like care.

Serves 2. 15 minutes, 12 at the stove.

About 1070 calories a serving, 31 g protein, 81 g carbohydrate, 69 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of flour over medium heat in a toaster or cast iron pan until golden and crisp, about 4 minutes. Butter them while warm and set on two plates.
2. Crack 6 eggs into a bowl, whisk with 1 cup of heavy cream, 1 minced clove of garlic, and salt and pepper to taste until fully combined.
3. Melt 2 tablespoons of butter in a large skillet over medium-low heat, then pour in the egg mixture and stir gently and constantly with a rubber spatula, scraping from the edges and the bottom, until the eggs thicken and just barely hold their shape, about 6 minutes. The curds should be soft and the color pale gold.6 min
4. Spoon the creamed eggs over the toast on each plate and top with a small handful of fresh chives or parsley torn into strips.

Note Swap the fresh herbs for a pinch of nutmeg or paprika if you have it. Leftover creamed eggs keep for one day in the fridge and can be reheated gently. Serve with a simple green salad or roasted vegetables on the side to stretch the meal.