These French style scrambled eggs, so rich and custardy, are cooked over low, gentle heat for the best results.
2 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
Warm buttered toast
Place 1-inch of water in the bottom of a double boiler and heat until boiling; reduce the heat to very low. When the water is simmering, place the top of the double boiler over the water. Add 1 tablespoon of the butter and heat until melted.
Meanwhile, whisk the eggs in a medium bowl just until combined. Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper. Pour into the double boiler.
Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until the eggs are thickened into soft curds, 10 to 15 minutes.
To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.
Makes 2 serving.