Instructions: In a saucepan beat together the first three ingredients.

Place over a gentle heat and cook asyou would scrambled eggs regularly scraping the bottom of the pan to prevent catching and burning.

Stir until just cooked but still soft and creamy. Meanwhile toast and butter the rye or carawayseed bread.

Remove the eggs from the heat and stir in the crisp lardons and grated parmesan.

Pile on top of the toast.

A multipurpose breakfast brunch lunch or supper toast.

Serves 4

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