1. Whisk the eggs well with salt and pepper

2. Melt the butter in a saucepan

3. Pour the whisked eggs in the saucepan and cook over low heat stirring constantly until the eggs are lightly scrambled but still soft and creamy

4. Remove the eggs from the heat and add in the cream to stop the eggs from cooking any further

5. Leave the eggs until they are cool, stir occasionally

6. To speed up the cooling process, spread the eggs on a plate

7. Have small plates ready

8. Use about half of the egg mixture and spoon a layer of egg into each dish

9. Cover with a layer of roe (reserve 3tablespoons of roe to use as garnish)

10. Cover again with the remaining egg mixture

11. Heap half a teaspoon of roe in the middle of each dish

12. Chill in the refrigerator before serving with hot buttered toast

List of ingredients required:

(serves 4 people)

Salt and freshly ground pepper
4 large eggs
1 small jar black lumpfish roe
1 oz (25g) butter
2 tablespoons single cream