Scrambled Eggs over Tenderstem Broccoli

Eggs should be free range at the very least, woodland reared are best since the chickens are left to roam, peck and scratch for grubs natural to their diet, and the taste difference is evident.

Let's get cracking ...

First, steam or boil some tenderstem broccoli and place on a plate.

Crack three eggs into a bowl and gently whisk - not too much as to make a smooth liquid, but just enough to break the yolks and combine lightly. This texture will add to the overall effect of the dish.

Drop a good knob of pastured butter into a frying pan and just after it has melted, pour in the eggs.

Fold the eggs periodically to produce a nice texture and keep lifting off the heat so as not to over cook. The eggs want to be "just done", not dry.

Just before the eggs have fully cooked, drop a little heavy cream into the egg mixture and just fold it gently using the residual heat in the pan to finish the cooking. Optionally, add in a little sea salt at this stage, too.

Spoon over the broccoli. Garnish with a grind of freshly milled black pepper.