1. crack eggs into a bowl, season with kosher salt, and whisk. 2. pass eggs through a fine mesh sieve. 3. set the nonstick pan over very low heat. add butter and pour in the eggs. 4. as the eggs start to set, gently scramble using a rubber spatula. remove the pan from the heat before the eggs are completely done, or they will continue to cook. 5. stir in the crème fraiche and immediately spoon onto the toast. complete with italian parsley and maldon salt.