Scrambled Eggs with Crème Fraîche
Sylvie prepares this for Erik the night she rescues him from the Opera Building. He has just confessed all his crimes to her, and although she is repulsed by his deeds, she cannot resist preparing something for him to eat when she learns he has not eaten in days. This dish sounds homely, but it is actually a bit more elegant prepared the way Sylvie does.
Directions: These are made in a saucepan. Melt a bit of butter in the pan and swirl it to coat the bottom and sides of the pan. Keep the pan on medium heat. Crack two large eggs into the pan and beat them gently with a fork. Crack in some fresh black
pepper and continue to stir gently with the fork. Remove from the heat for a few seconds, then return. Do this a couple of times. When the eggs are beginning to thicken, add a dollop of room temperature crème fraîche to the eggs and mix it in. Continue stirring until the eggs are set as you like them, and finally add some sea salt to taste. Serve plain or over a piece of toast.
To make these eggs really special, serve over toasted French or sourdough bread and add a flake or two of smoked salmon.