Scrambled Eggs - James Bond - cooking recipe

Ingredients

12 fresh eggs
salt and pepper
5 -6 ounces of fresh butter

Preparation

Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter.
When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes.
Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.