Buffalo sausages with mozzarella and scrambled eggs

In a deep non-stick frying pan, add the olive oil and once it is hot, add the chopped spring onions. Sauté for a while over medium heat and then add the buffalo sausages with mozzarella, cut into cubes. Stir for 2 minutes and then remove the pan from the heat.

In a large bowl, mix the eggs that we have just taken out of the refrigerator with the cream well with a wire whisk. Cut the cold butter from the refrigerator into small cubes and return the pan to the heat. Pour in half the butter and once it melts (not to burn) pour in the egg mixture.

Stir continuously with a soft spatula (preferably silicone) scraping the bottom and sides of the pan. Add a little more butter and stir for another 2 minutes over medium heat. Remove the pan from the heat and add the remaining butter.

Add a little salt, pepper and thyme. Put the pan back on the heat and stir quickly. Breaking the mixture with the spatula. As soon as we understand that the eggs are almost cooked, remove the pan from the heat and stir again. (The eggs will continue to cook for 1 minute even off the heat)

We want the result to be fluffy and juicy and not overcooked.

Serve with fresh bread and a little freshly ground pepper…