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Sir Tim Rice, Musician, broadcaster, impresario
Take free-range eggs, break them into a bowl. Mix together with a fork
until slightly frothy. Add dash of milk, salt and pepper. Melt knob
of butter in a non-stick saucepan, then add the egg mixture. Stir every
half-minute with a wooden spoon, until it starts to thicken. Add a little
cream cheese and continue to stir until it is done. I like to eat this
with tomatoes from my greenhouse. |