And no, I'm not talking about that scene in Casino Royale (those who have seen the movie will know what I'm talking about).
This is a recipe from Ian Fleming himself. The author gave James very specific tastes, and the new issue of British GQ gives the recipe. Speaking of specific, there are some very precise instructions on how to make these eggs, even down to what type of bowl to serve them in, so, as Q would say, pay attention 007!
12 fresh eggs
6 oz. butter
chives and/or fresh herbs
salt and pepper
Break eggs into a bowl. Beat with fork and season with salt and pepper. In a small, heavy-bottomed pan, melt 4 oz. of the butter. Pour eggs and cook over very low heat, whisking with a small whisk.
When eggs are slightly moist and not quite how you'd want to eat them, remove pan from heat. Add remaining butter and continue whisking for 30 seconds, adding the herbs. Serve on hot buttered toast in individual copper dishes, with pink champagne. Serves 4.
Make sure you serve it in the copper dishes and with the champagne and tell us if they make a difference.