eggs Recipe serve 6
Step 1: Put
the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
Step 2: Coat a pan
with butter. Pour in the eggs. Cook over low heat. Stir. Remove from
heat when the eggs have thickened.
Step 3: Stir in the
cream. Taste and season if needed. Decorate with parsley.
Wine suggestion: young
red Bordeaux, Petit Chablis, Provence rosé, Cotes du Ventoux
(French Wine Guide).