(by Shirley McNevich)
3 tsp. heavy cream
a pat of butter
salt and pepper (to your taste)
In a bowl add eggs and cream--beat with a whisk until the mixture is an even yellow color. Turn heat on stove to low, place the pat of butter into a small pan and melt the butter. After butter melts, add the egg mixture but leave the heat on low. Stir the eggs with a spatula every few minutes until eggs are thick but still creamy. Place scrambled eggs on a plate--salt/pepper as desired.