Creamy Scrambled Eggs with Creme Fraiche and Herbs

There is something about creamy scrambled eggs with a dollop of creme fraiche, with a side of toast or croissant and a cup of Italian coffee with a splash of milk that makes me feel that I am starting the day on the right food/foot. With the big plus that it scarcely takes any longer to cook it than to eat it. And my daughter actually loves it too. I've eaten this for lunch, open-sandwich style with mortadella or smoked salmon with my Scrumptious Salad on the side, or for a quick breakfast on whatever bread I have in the bread box. It has even made its way in my son's kindergarten snack box and so far, there has been no complaints and no leftovers.  And don't forget how good this is for brinner - haven't you heard of brinner yet? It's breakfast for dinner as described by Doctor Turk on Scrubs. So there you are busy people and mothers of finnicky eaters - yet another secret weapon in your food arsenal for days when you don't feel like cooking or cleaning up. And this is my favourite way of cooking it, all creamy and oozing with deliciousness. And a doctor friend of mine actually told me not to worry about eggs leading to high cholestoral level in children, as all that goodness is actually needed for brain formation. So eat up children, mommy says it is good for you!

Serving for one or two (at that most!)

• 2 eggs
• 1 teaspoon of creme fraiche
• A little splash of milk
• Some butter or canola oil to make sure it doesn't stick to the pan
• Dashes of salt, pepper and garlic powder
• The herb of your choice e.g dill or chives
• Mortadella or smoked salmon to add to its fanciness.

The way I do it is to put all ingredients except the mortadella or the fish into a bowl and give it a quick whisk with a fork while waiting for the pan to heat up. Then in goes the butter and/or the oil and then the egg mixture. I let it cook for a few seconds before adding the mortadella or smoked salmon and then I would start stirring it. And that is my secret to creamy eggs - to keep on stirring. And just before it is cooked and is still runny, turn the heat off, but keep on stirring as the heat from the pan will continue to cook the eggs. And the eggs will still continue to cook as you pile them on your toast so don't worry about the eggs being runny at all. More often than not, I am a little disappointed that the eggs are too cooked and not runny enough. But that just means I have to keep on practicing right? And I certainly will not complain about having to eat them again and again!