
Steps
- In a bowl, whisk together the eggs, fresh cream, salt, and pepper until well combined.
- Heat a non-stick skillet over medium-low heat and add the butter, allowing it to melt and coat the pan.
- Pour the egg mixture into the skillet and let it sit for a few seconds before gently stirring with a spatula.
- Continue to cook the eggs, stirring occasionally, until they are softly set but still creamy, about 3-4 minutes.
- Remove from heat and stir in the chopped chives and parsley.
- Serve immediately with toasted bread or on its own for a rich breakfast delight.
Ingredients
- 2 large eggs
- 2 tablespoons fresh cream
- Salt and pepper to taste
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon butter
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