Scrambled Eggs on Toast

The creamy, silky scrambled egg of the English breakfast – it is made over a low heat, with patience, and that is exactly its secret.

1. Beat the eggs thoroughly with the cream and a pinch of salt.

2. Melt the butter over a low heat in a heavy-based pan – do not brown it, just let it melt.

3. Pour in the egg, and stir it constantly and slowly with a wooden spoon, drawing the mixture in from the bottom and sides of the pan.

4. As soon as it starts to come together but is still glossy and soft, take it off the heat, and keep stirring – the residual heat finishes the cooking.

5. While still creamy and slightly runny, spoon it onto the toasted bread slices.

6. Sprinkle it with freshly ground black pepper and chopped parsley, and serve it immediately.

Tip: This is not the Hungarian scramble: it is made over a low heat, with constant stirring, and stays creamy. If you wait until it sets completely in the pan, you have already overcooked it.