- Yield: Serves 2
- 4 large eggs
- 2 tablespoons heavy cream
- Coarse salt and freshly ground pepper
- 2 tablespoons unsalted butter
Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.