4 slices olive and herb loaf (Gilbert's Fine Foods)
4 eggs (Agreeable Nature Free Range Eggs)
¼ cup cream (Holy Cow)
1 Tablespoon oil
1 Tablespoon sliced cayenne chilli in a range of colours (Kakanui Produce)
Olive Salt (Dunford Grove)
Olive Oil (Dunford Grove)
Combine the eggs and the cream and whisk to combine.
Heat the oil in a pan on a medium heat and pour in the egg mix. Stir every 10 seconds until just cooked, it shouldn’t take more than a minute or so. I prefer my scrambled eggs holding together, and so fold gently, if you prefer a more broken texture stir them more vigorously.
Toast the bread.
Serve the eggs on the bread, and top with the chilli’s and a decent sprinkle of the olive salt.