Scrambled egg cups
single, double, creme fraise or cream cheese will do
chopped to garnish
Whisk the eggs together with 10 ml cream.
Melt the butter in a milk pan.
Add the egg mixture and stir every now and again to make scrambled eggs.
Just when the scrambled eggs are losing the liquidy texture add the remaining cream and keep stirring until the texture you like.
Take off the heat, fill the cups with a spoonful of mixture and sprinkle with Nandos salt then garnish with the parsley.