Jeremy Drewett

“1 SCRAMBLED EGGS ‘JAMES BOND’ For FOUR individualists: 12 fresh eggs Salt and pepper 5–6 oz. of fresh butter 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 pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fine herbs. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.”
― Ian Fleming, Octopussy and The Living Daylights