Finely grate the peel of one orange
Beat the eggs lightly
Add three quarters of the peel the cream,vermouth and seasoning
Melt butter,when golden add egg mixture,stirring a the time on a low heat
Stir until eggs are light and creamy and still a little runny on top
Serve in the orange shells and sprinkle with the rest of grated orange peel.
This is a variation of a French traditional and classic recipe from over 100 years ago