Jersey Butter Scrambled Eggs with Kale

Toast the sourdough bread slices until golden and crispy.

In a frying pan, heat 20g of Jersey butter over medium heat. Add the kale and garlic, season with salt and pepper, and sauté for 4-5 minutes until wilted and tender. Keep warm.

In a bowl, whisk together the eggs, Jersey cream, salt, and pepper.

In a saucepan over low heat, melt the remaining 20g of Jersey butter.

Pour in the egg mixture and cook gently, stirring constantly with a wooden spoon or spatula.

When the eggs are almost set but still slightly runny, remove from heat (they'll continue cooking from residual heat).

Divide the toasted sourdough between two plates, top with the sautéed kale, and spoon the scrambled eggs over the top.

Serve immediately with extra black pepper.