Heat the oil in a small pan and scramble the eggs adding the lactose free cream towards the end. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
Pile the eggs on to the hot, gluten free slices of ciabatta. Top with a few shavings of parmesan and serve.
Recipe from Good Food magazine
1 tbsp olive oil
2 tbsp lactose free cream
small handful of chopped tarragon or chervil
slices of gluten free ciabatta, warmed, to serve