Greek Scrambled Eggs with Creme Fraiche and Feta

This recipe takes scrambled eggs to the next level

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You will need

4 x Eggs - whole

2 x Egg yolks

60ml x Double Cream or Creme Fraiche

40g Butter - unsalted

Ground black pepper and salt to taste or special diet. Note salt if using should be minimal to allow for the feta.

2 x Tablespoons True feta - that is, made from sheeps milk, not cows milk

Method

Melt the butter in a saucepan then add the double cream and stir until the butter and cream are just warm

Next beat the eggs and egg yolks and add to the cream, then add your preferred seasoning. Gently stir the mixture over a low heat then fold in the crumbled feta cheese and stir to bring everything together.

Sprinkle with chopped flat leaf parsley and serve.