Scrambled eggs with cream


I often get questions of what I eat.  This is a perfect low carb breakfast meal!  


  • 2 eggs (free range)
  • 0.5 dl cream
  • 1 tablespoon of butter
  • Salt (I use Italian Herb salt)
  • Freshly ground white and black pepper


  • Whisk the eggs and cream together.
  • Put a medium saucepan over a low heat and add the butter.
  • Leave it to melt slowly, when it starts to bubble, carefully pour in the eggs.
  • Stir slowly until the eggs still look silky, slightly runny and slightly underdone, then remove from the heat and leave the eggs in the pan until desired consistency.
  • Serve with avocado and salami, or for variation parma ham, sashimi or mackerel.