Romeo García-Davies (

"So now we start the toast," Romeo went on. "And it smells good because you are cooking something delicious! You are doing marvelously. Be careful though, friend - the key to good eggs is never letting them overheat. Take them off the heat, set them aside for a little, then put them back on. We must go gently, gently with them, yes?"

The toast, when he made it, was slices of thick, hard sourdough. "This bread will hold together well when we put the egg on top," he explained. "And now we add a little crème fraiche, which will bring the temperature down and make it lovely and creamy. And now we season, now that the eggs are mostly cooked and are holding themselves together."

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