Creamy eggs don't need cream.
2 free-range eggs
2 tablespoons ricotta or natural yoghurt
Beat the eggs in a bowl with ricotta and season with a little white pepper.
Pour into frypan over a low heat with 1/4 teaspoon olive oil.
Stir occassionally using a wooden spoon, until the egg is creamy and soft.
Serve with greens such as spinach or asparagus and a slice of wholegrain rye and smoked salmon for added protein.