Scrambled eggs with cardoons

Serves 4

The eggs are best scrambled over a very low heat © Lisa Barber

I like to scramble eggs slowly over a very low heat with nothing more than organic eggs and unsalted butter. The result is simple but shamelessly suave.

80g/3oz unsalted butter
8 large organic, free-range eggs
Sea salt and freshly ground black pepper
Stalks of roasted cardoon to serve

Cut the butter into slivers. Crack the eggs into a bowl, add half the butter, a pinch of salt and a little pepper. Beat to combine. Melt a few more slivers of butter in a small non-stick pan – remove from the heat once it has melted and pour in the eggs. Return to the lowest heat, stirring continuously.

Add the remaining butter bit by bit and cook for eight to 10 minutes – the result should be soft, glossy and the consistency of curd. If the eggs begin to cook in folds, the heat is too high; remove the saucepan every 15 seconds or so to reduce the heat. Serve alongside the warm cardoon.