Break the eggs into a bowl.
Add a dash of cream and beat together until pale yellow and combined.
Season well with salt and pepper.
Melt a knob of butter in a non-stick pan over a medium heat.
Pour in the egg mixture and stir constantly for 1-2 minutes.
When the eggs look as if they are almost ready, but are still moist, spoon them onto two serving plates (they will keep cooking on the plate).
Sprinkle the cockles on top of each portion of scrambled eggs and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.