As the culinary world comes to terms with the passing of cooking icon Bill Granger, we reflect on what made the chef’s dishes so special, memorable and delicious. Granola with stewed fruit. Corn fritters and bacon. Ricotta hotcakes with honey. We think the answer lies in simplicity, done exceptionally well. An enduring staple of the brunch scene through his Eastern suburbs cafes – modestly named bills – it’s easy to take these Aussie classics for granted. That is, of course, until you consider who made these classics, well, classic. No dish is more representative of this measured simplicity than Granger’s velvety-soft scrambled eggs, served with a generously buttered slab of sourdough toast. Everyday ingredients, patiently folded over a low heat, are all that’s needed to produce this exceptional dish. In his own words from TV series Bill’s Tasty Weekends all the dish requires is “great eggs, butter, salt, cream – couldn’t be simpler.” Related story: 9 recipes by Bill Granger that changed the brunch scene forever Here’s how to make Bill Granger’s perfect scrambled eggs. Ingredients 4 large organic eggs 6 tbsp cream 1 tbsp butter Salt to taste Method Heat a non-stick frying pan on medium-low heat. Crack the eggs into a bowl with the cream and a pinch of sea salt. Whisk until fully incorporated. Melt the butter in the frying pan until bubbling and add the egg and cream mixture. Allow the egg mixture to sit for around 30 seconds before beginning to gently move the eggs around the pan, slightly folding them over one another. When the eggs are almost cooked, remove them from the pan. They will continue to cook with their residual heat. Serve with toast. Related story: Bill Granger shares his top entertaining tips