Scrambled Eggs with Nutmeg and Lemon Zest
from the kitchen of Sharmagne Leland-St.John

2 eggs
1 egg yolk
1 tablespoon cream
1 tablespoon butter
1 dash of warm nutmeg
1 teaspoon lemon zest, very finely ground

Preheat a nonstick omelet pan.
Add the butter to the pan.

Whisk the eggs and extra yolk with the cream,
then add to the preheated pan.

Cook the eggs over a low flame and cook slowly.

Meanwhile, warm the nutmeg in a small pan over
low heat.

Just before the eggs are fully set add the nutmeg
and the lemon zest and stir.

Serve immediately with or without toast.

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