Soft scrambled eggs held in warm cream make a luxurious weeknight supper that comes together in fifteen minutes. The whipping cream is both the cooking medium and sauce here, turning simple eggs into something you want to linger over.

Serves 2. 15 minutes, 12 at the stove.

About 690 calories a serving, 21 g protein, 12 g carbohydrate, 62 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a small skillet over medium heat. Crack 6 eggs into a bowl, add 1/4 teaspoon salt and 1/4 teaspoon pepper, and whisk together until the whites and yolks are blended.
2. When the butter foams, pour in the eggs and let them sit for 30 seconds, then stir gently with a spatula, scraping from the edges to the centre. Repeat this slow stirring for about 3 minutes total as the eggs begin to set.3 min
3. Pour in 1 cup whipping cream, stir to combine, and reduce heat to low. Continue stirring slowly until the eggs are soft and creamy, about 2 more minutes; they will keep cooking slightly after you stop.2 min
4. Toast 2 slices of bread to your liking. Divide the creamed eggs between two bowls or plates, set the toast alongside, and serve at once.

Note Smoked salmon or crispy bacon torn over the eggs before serving stretches the dish and adds salt and richness. Leftovers keep in the fridge for one day and can be gently reheated over low heat with a splash of water. Serve with a green salad or sautéed spinach on the side.