Herbed Scrambled Eggs

Finely chop herbs (kitchen shears work great for this). Set a nonstick pan on medium low heat and add butter and chopped herbs. Wait for butter to melt and herbs to heat up. Swirl herbed butter around the pan so the surface is coated with butter.

Whisk eggs with cream, salt and pepper. Add whisked eggs to the pan and let sit for 15–20 seconds. Gently move eggs around once using a rubber spatula. Repeat one or two times until all the egg is almost set. At this point, stir eggs once more and turn heat off.