Ingredients:

 2 eggs
 1/2 tsp. kosher salt
 1 Tbs. unsalted butter
 3/4 Tbs. crème fraiche

Directions:

first make the crème fraiche:

little more than ½ tbsp paneer and 1/4 tbsp cream

In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l)
saucier over medium-low heat and add the butter. When the butter has melted, strain the
beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they
thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook
for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately.

then brown your butter and add it on your eggs

serve warm