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Crack the 3 large eggs into a nice heavy ceramic bowl.
Add a good amount of double cream and whisk together.
Put the bowl over a double boiler and start whisking, this will take about 10-15 minutes depending on how hot the water is.
Keep whisking to break down the structures that form and end up with a silky smooth, sauce-like custard consistency.
Toast some bread.
Drizzle the silky egg mixture over the toast.
Top with crispy bacon lardons and fresh parsley.
Season with salt and pepper.