Soft folds of eggs cooked low and slow with butter and chives.
Whisk thoroughly with sea salt before cooking. Melt butter in a pan over low heat and stir patiently until the eggs become barely set — glossy, delicate, almost pourable.
Finish with:
- Fresh chives
- A spoonful of crème fraîche
- Toast rubbed with garlic and tomato
- Black pepper and sea salt
Eat slowly. Preferably near an open window.