- 4 eggs
- 2 tablespoons Whipped cream
- freshly ground peppers
- 1 teaspoon Dill (finely chopped)
- 2 tablespoons butter
- 1 scallion (finely chopped)
Gently crack the eggs. Rinse the shells in hot water, drain thoroughly, and set aside for filling.
Briefly whisk the eggs with the cream. Season with salt, pepper, and nutmeg, and then stir in the dill.
Heat the butter in a nonstick frying pan. Sauté the scallions, then add the egg mixture. Cook gently until it begins to set. Stir the eggs with a wooden spoon, and continue to cook until the eggs are completely set.
Transfer the scrambled eggs into the egg shells. Garnish with the dill, sliced tomatoes, and sliced radish and serve immediately.