Scrambled Eggs with Asparagus & Black Caviar

Heat a frying pan and toast the bread on both sides until golden brown. Alternatively, prepare the toast in a toaster.

Lightly whisk the eggs in a bowl with a whisk or fork, just enough to combine the whites and yolks without creating foam. Add the cream and mix gently. Pour the mixture into a pan over very low heat. Add the butter and cook slowly, stirring continuously and gently with a silicone spatula from the edges towards the centre.

As soon as the eggs become soft, creamy and slightly undercooked, remove the pan from the heat. The residual heat will finish cooking the eggs. Season with salt and freshly ground black pepper to taste.

Peel the tough outer skin off the lower section of the asparagus spears with a vegetable peeler. Blanch the asparagus in boiling water for 1½ minutes, then transfer immediately to iced water to preserve its bright colour. Drain well, then sauté briefly in a pan with butter. Season with salt and freshly ground black pepper.