Folded Eggs and Chives and Aleppo Pepper

Method

1. Whisk the eggs with the cream. Season generously with flaky sea salt and freshly ground black pepper.

2. Melt a blob of butter in the non-stick pan over a medium heat. When it sizzles, pour on the egg and swirl to cover the base of the pan. Allow the egg to set undisturbed for 10 seconds then gradually bring the edges of the egg to the centre with a spatula from all sides so it begins to look like a flower. Just as soon as the liquid egg stops running, remove the pan from the heat, grind some coarse black pepper and sprinkle with finely chopped chives and Aleppo pepper.

3. Slide the egg onto a warm plate. Serve as it is with toast or add bacon, avocado, tomato, smoked fish...Enjoy soon.