- 2 tablespoons butter, cut into small bits
- 8 large eggs
- 1/3 cup heavy cream, eyeball it
- Salt and pepper
- 1/2 pound farm house Cheddar, shredded or diced
- 12 blades fresh chives, chopped
Heat a medium nonstick pan with butter over medium low heat.
Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.