Scrambled Eggs

5 large eggs
1 pinch (about 1/2 tsp.) Sea Salt
1 tablespoon unsalted butter
1 tablespoon of extra virgin olive oil. We love tuscan, chipotle, wild mushroom, harissa, olive wood smoked, milanese, baklouti and any of our single varietal evoos. 
2 tablespoons crème fraiche
2 chives, thinly sliced
fresh ground white pepper to taste

Whisk the eggs until frothy; add the pinch of salt. Melt the butter in a non-stick skillet over very low heat. When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes. Add the oil, crème fraîche and chives and continue folding gently until everything is incorporated.

Serves 2