Posh Breakfast

I learn this from Alain Passard. But essentially it is just a glorified, extra smooth scrambled egg. Cooked over a bain-marie(over simmering water). It's 2 eggs, with a touch of cream, sugar, and salt. Cooked very slowly, with constant whisking. Add in a small piece of butter in the end to shine it.

I add a swirl of grape jam, that is watered down to take away its acidity. Then sprinkled toasted almonds over the top.