Gordon Ramsay's Perfect Scrambled Eggs

made this for breakfast quite sometime back and forgot to post. i think gordon ramsay's synonymous with good breakfast food coz i've seen quite alot of people used his hollandaise sauce recipe and it turned out really well. similarly when i googled for the 'perfect scrambled eggs', i got quite alot of search results featuring his recipe. even on youtube, the same video showing him making scrambled eggs hv been posted repeatedly. basically the technique is putting the pan on & off the heat to ensure you don't overcook it. i've had really dry scrambled eggs all too many times and this tip really came in handy. i ended up with really creamy eggs, so its really good.

oh and yes, these are vine-ripened tomatoes. really really sweet and juicy and the normal tart ones really pale in comparison. at about 3x or more the price of our usual tomatoes, they don't come cheap but i think its totally worth it and they're are gonna be the regulars in our shopping basket.

recipe adapted from : http://www.channel4.com/food/recipes/chefs/gordon-ramsay/scrambled-egg-mushroom-recipe_p_1.html and video here.

ingredients (serves 4) :

8 eggs

50g butter

2 tbsp crème fraiche (i used whipping cream)

small handful of chives, snipped

4 slices bread or muffins, lightly toasted

sea salt & freshly ground black pepper

drizzle of olive oil

directions :

1. Break the eggs into a cold, heavy-based pan. Add in butter and place the pan over a very low heat, stirring the eggs frequently with a spatula. After a few minutes as the eggs are beginning to set, they should be creamy, soft and a little lumpy. (If they are setting too quickly, regulate the heat by moving the pan back and forth from the hob, stirring frequently). Before the eggs are completely set, remove the pan from the heat, stir in the crème fraiche and season to taste with salt and pepper. Fold through the chives.

2. Place a piece of warm toast on individual serving plates, drizzle with a little olive oil and season with a pinch of salt and thyme leaves. Spoon over the scrambled eggs and serve immediately.