4 large eggs
90ml Connacht Gold Fresh Cream
20g Connacht Gold Creamery Butter
Salt and pepper
1 Lightly whisk the eggs and cream together until all the ingredients are combined and the mixture has come together.
2 Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds, then stir and fold again.
3 Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir, season and serve immediately with hot buttered toast.
Per Serving 116kcals, 9.4g fat (4.9g saturated), 1g carbs, 1g sugars, 6.8g protein, 0g fibre, 0.01g sodium