Ingredients

• 4 extra-large eggs
• 2 tablespoons cream or half-and-half
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon butter

Directions

In a large bowl, whisk together the eggs, cream, salt, and pepper until frothy. Heat 1 tablespoon of butter in a large sauté pan over low heat. Add the eggs and cook them over low heat, stirring them constantly with a spatula, until the creamy and cooked through. Taste to adjust for salt and pepper. Serve immediately.

Serves 2-3 people.