French-style scrambled eggs on toast with pan-roasted tomatoes

Stir four eggs with cream until smooth; no salt yet.

Melt a good amount of butter over very gentle heat.

Add the eggs and stir almost continuously to keep large curds from forming; take the pan off the heat if it sets too fast.

Scrape down the sides so the egg there does not curdle early; on the lowest heat, bring the temperature up gradually until the eggs become tiny curds in a gel-like sauce, about 10 minutes.

Fry a thick slice of sourdough in olive oil in a pan, flip it, and add tomatoes with a little extra oil to roast alongside.

Make a second batch of four eggs with cream the same way, stirring about 10 minutes; salt added during cooking made no difference to colour or texture.

Drape the eggs over the toast and snip wild onions on top.