Masala scrambled eggs

Method

1. Break the eggs into a bowl and remove any shell pieces.

2. Beat the cream into the eggs until well blended and leave it to rest.

3. Heat the oil in a medium saucepan, add the garlic and fry gently until pale golden, then immediately add the butter and stir it in well. (This will cool the pan down and not allow the garlic to over-colour.)

4. Add the green chilli and fry for another minute or two on a medium to low heat. Once the aroma is nearly tantalising (and you will know this automatically) get ready to add the eggs and remain patient.

5. Once the chillies have softened, add the eggs and lower the heat slightly. Using a wooden or heat-resistant spatula, stir very gently but continuously from side to side and edge to edge, taking care not to let the eggs coagulate too quickly at the edges.

6. Stir slowly till you get near enough to a rich creamy consistency and the egg is beginning to thicken and get lumpy.

7. Remove the pan from the heat but keep stirring until you have a mottled, yet lusciously creamy texture and the eggs are soft and runny but not watery and over-cooked.

8. Season to taste with sea salt or leave it to the diners to adjust for themselves.

9. Serve with hot buttered toast.