Luxury Scrambled Eggs

• large scallion↗1

  thinly sliced

• curly fresh parsley leaves↗1⁄2 tablespoon

  tightly packed, chopped

• fresh basil or tarragon leaf↗1⁄2 tablespoon

  tightly packed, chopped

• large eggs↗6
• heavy cream↗2 tablespoons
• cream cheese↗4 ounces

  cut into about 3/4-inch pieces

• salt & freshly ground black pepper

  as needed

• butter↗2 tablespoons
• fresh chives

  minced

Step-by-step instructions

1. 1

   Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.

2. 2

   In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.

3. 3

   Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.

4. 4

   Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.