My current favourite thing to have for breakfast. Ideally I'd bake it, but that takes too long in the morning. I've been wondering if it would be possible to leave it overnight in a very low oven, but until then, I've been doing it on the stovetop. This method does require manic stirring to prevent curdling, and even then the texture is a little grainy. Really it needs a bain-marie to come out perfectly smooth, but that again takes time.
Anyway, it's just eggs and single cream, and a few grates of nutmeg. No sugar in the mixture, just some maple syrup and some more cream when it's done. Hits the spot.
