Scrambled Eggs

Crack the eggs into a small bowl. Beat them together.

Add the milk and cream and whisk again.

Add a good pinch of sea salt and a decent grinding of black pepper and mix again. Add the parsley, mustard, tabasco and paprika and mix again vigorously.

In a non-stick skillet, melt the butter. Once melted, add the egg mixture. Leave for 10 seconds. Using a rubber spatula, go around the edges, make sheets through the middle and constantly stir together. Cook until it almost looks good for you. Maybe, around 5 minutes. Next, around 2/3 of the way through cooking, throw your cheese in and mix, the cheese should melt into it quickly. Then, when very nearly done (like 15 seconds before) for you, take the pan off the heat because the pan is hot so it will continue to cook the eggs. They should be fluffy and creamy once completed cooking.

Toast the sourdough bread quickly until toasted. Halve it and lightly butter it, and serve the eggs immediately on top. Top with fresh chives if using. Eat and enjoy!