French Style Scrambled Eggs

Directions

1. Place 1-inch of water in the bottom of a double boiler and heat till boiling; reduce the heat to very low. When the water is simmering, place the top of the double boiler over the water. Add in 1 Tbsp. of the butter and heat till melted.
2. Meanwhile, whisk the Large eggs in a medium bowl just till combined. Add in 1 Tbsp. butter, cut into small pcs, salt to taste and a grinding of pepper. Pour into the double boiler.
3. Cook, stirring constantly with a wooden spoon or possibly heatproof rubber spatula, till the Large eggs are thickened into soft curds, 10 to 15 min.
4. To serve, place a slice of toast on the side of each of two plates and spoon the Large eggs into the center.
5. This recipe yields 2 serving.
6. Description: "These French-style scrambled Large eggs, so rich and custardy, are cooked over low, gentle heat for the best results."