Whisk & strain: Crack eggs into a bowl, season with salt and white pepper, add the cream, whisk well, and strain through a fine sieve.

Melt butter: In a non-stick pan, melt butter over low heat.

Cook slowly: Pour in the eggs and stir gently with a spatula.

Remove early: Stop cooking when the eggs are slightly runny (baveuse), as residual heat will continue cooking them.

Serve: Serve on toast.