In a non stick saucepan melt a small pat of butter over a medium heat.

Once melted add the eggs, stirring constantly with a spatula.

Cook for 3-4 minutes (still stirring constantly) taking the pan off the heat for 30 seconds every 2 minutes.

Add a dollop of creme fraiche and stir into the eggs. Cook for a further minute and then season to taste with salt and pepper.

Serve generously on sourdough toast for a delicious breakfast.