My special new year's champagne breakfast part 1: scrambled eggs with caviar on toast

Ingredients

• 1 tablespoon extra virgin olive oil (you could use 2 knobs of butter instead)
• 4 large eggs
• 150 ml (about 2/3 cup) double cream
• 1/4 teasnpoon salt
• 4 tablespoons caviar
• 200 g can baked beans in tomato sauce (can you guess the brand?)
• Toast and butter to serve

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Preparation

• Heat olive oil (Bill uses butter) in a pan over medium/high heat. In separate saucepan heat the can of baked beans and keep warm until ready to serve.
• In a bowl, mix eggs, cream and salt together. Pour egg mixture into pan and leave to cook until the edges are just about starting to set, about 20 seconds.
• Using a wooden spatula gently pull the egg mixture from the edges to the center (the still liquid egg mixture will spread out to the edge of the pan).
• Repeat the process (wait until edges are set - pull inwards). Then fold the egg mixture (never actually scramble the egg) until just set.
• Turn out onto serving plates, top with a table spoon of caviar (feel free to decorate with dill or whole chives).
• Serve with baked beans and hot buttered toast.