4 free-range eggs
dash double cream
salt and freshly ground black pepper
knob of butter
1 x 155g/5oz jar cockles, drained
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.
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