Cut the green of the spring onion into fine rings. Halve the whites lengthways and cut into fine half rings. Put the prepared spring onion together with the cream, a pinch of salt and pepper and the cayenne pepper in a mixing vessel and beat briefly and vigorously with the whisk.
Place a non-stick pan on the stove at 3/4 heat and melt the butter in it until it bubbles slightly. Pour in the cream mix and bring to the boil until it is bubbly. Carefully add the eggs to the cream, if possible without them touching each other. Bring the cream to the boil again briefly, then reduce the heat to 1/3. Do not stir or swirl until the egg white has been thickened through and through.
Carefully lift the eggs out of the pan with a spatula and arrange on plates. Spread the cream sauce over the eggs with a spoon. Sprinkle the chopped parsley on top and grate the hard cheese. Add a touch of sea salt and black or colored pepper from the mill on top.
We just have fresh bread to go with it. Either classic, juicy black bread, freshly toasted white bread or warm ciabatta from the oven.
Tips: If you prefer to have unsaturated fatty acids in your dish instead of butter, you can simply use rapeseed or sunflower oil instead of butter. Always use the stems of the parsley, because they have a lot more aroma than the leaves and give a very special bite. If Parmesan or Grana Padano is too strong for you, you can use grated Emmentaler or something similar. According to personal taste, the parsley e.g., replace with chives, dill or coriander. All green herbs work and are ultimately a matter of personal taste. If you don`t like liquid egg yolks, put the pan briefly under the grill before serving with the cheese on top, until the egg yolks are set and the cheese has turned color. So many variations can be conjured up from the basic recipe for personal taste or just for variety. I only use organic eggs, simply because the egg white has a better cohesion and doesn`t run so much.
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