1/4th teaspoon horseradish
1 teaspoon creme freshe
I didn't have any creme freshe - in fact, i'd never had it in my life, so looked it up. It's surprisingly easy to make. I found 2 recipes.
150ml double whipping cream (the little container)
1 teaspoon buttermilk - or 1 teaspoon sour cream (I used sour cream)
Stir the buttermilk/sour cream into the container filled with double whipping cream. Keep in a warm place (i wrapped mine in a towel) and leave for 24 hours, or until set.
Cooking the eggs:
on a medium high setting, set your egg pan and put in a nob of butter. once the butter is melted, put in two eggs. stir to break up the yoke, but don't whip. Put in 1/4th teaspoon of horseradish (this is my addition to the recipe I saw on the ad). Stir almost constantly. Once the eggs just start to cook, take it off the fire. Stir more. Set it back on the fire. Stir. Once they start cooking again, take them off the fire. Stir. repeat until the eggs are at the consistancy you like them.
I loved them on 1/2 a crossant, but its not needed. Put the cooked eggs on your plate, and put the 1 teaspoon of your yummy creame freshe on them. At this point, put your salt and pepper on your eggs (not while cooking! it breaks down the eggs, i was told in the ad. and, yes, I did notice a difference!)
Its really quite tasty. Lots of work, but I found it worth it.