Instructions

• Melt 1 tablespoon of the butter in a non-stick pot over a medium-high heat. Add the bread cubes, season with salt and pepper and cook, stirring often, until the bread turns golden brown. Transfer the croutons to a plate lined with kitchen paper and set aside.
• In the same pot, melt the remaining 2 tablespoons of butter. Beat the eggs with the milk and season with salt and pepper. Pour into the pot and cook without stirring for 1 minute. Then begin gently stirring the eggs, allowing the uncooked eggs to run to the bottom of the pan.
• Cook the eggs until they are almost set, approximately 3 minutes, then stir in the cream cheese and freshly chopped dill. Continue to cook for a further minute until the eggs have set. Divide the eggs between 4 plates, top with the croutons and serve immediately.