Revuelto de Ajos Tiernos / Scrambled Eggs with Spring Garlic

serves 2

4 free-range eggs

Bunch of ajos tiernos

~35g butter

Maldon sea salt

2 tsp Créme Fraîche

1. Skin and chop the tender part of the ajos tiernos.

2. Heat the butter in a thick-bottomed pan and add the ajos tiernos.

N.B. Be careful not to burn the butter... if you like you can add a little oil, which will stop it from burning.

3. Cook until they start to soften up. Turn down the heat.

4. Add the eggs and stir, with a wooden spoon, to break up the yolks and mix them.

5. Now the trick is not to stir too often; you want soft folds and not purée.

6. When the scramble is almost set, remove from the heat.

7. Stir in the créme fraîche and serve... with toast and a sprinkle of chopped chives.