This is Ian Fleming's recipe, as featured in 007 in New York. He seems to love the dish nearly as much as his famous protagonist. Scrambled eggs are mentioned in almost every James Bond novel - and where they aren't mentioned, eggs of some form surely are!
In this recipe, you may substitute the fresh chives for fines herbes (parsley, chives, tarragon, and chervil).
- Break the eggs into a bowl. Beat thoroughly with a fork and season with salt and pepper.
- Melt four ounces of the butter in a saucepan. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
- While the eggs are slightly more moist than you would wish for eating, remove the pan from heat. Add rest of butter and herbs, and continue whisking for half a minute.
- Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.