Recipe Instructions:
4 large free-range or organic eggs
1 tablespoon mascarpone, creme fraiche, cream, what have you
Dash of salt and freshly ground pepper, plus more for serving
Knob of salted butter
In a medium bowl, whisk together the eggs, mascarpone, salt and pepper. Be thorough, but don't worry if there are little bits of mascarpone flecking the egg.
Heat a large, non-stick skillet over a medium-low flame. Add the butter and wait until it melts before adding the egg. If the egg starts to cook right away, turn the heat as low as it will go. Using a wooden spatula or spoon, stir the eggs constantly, scraping the bottom of the pan all over in a long, continuous motion. Do this for about 10 minutes, adjusting the heat as necessary (raise it a little if the egg touching the pan isn't cooking at all; lower it if it starts to cook quickly or look at all dry).
Pull the eggs off the heat when they're still a little custardy-looking, but not runny -- they'll cook a bit more as you pile them onto your plate. Divide the eggs among two warm plates and serve immediately, with toast if you like, and more ground black pepper.
