French-Style Scrambled Eggs

Instructions:

1. Crack the eggs into a bowl and gently mix with a fork until yolks and whites are just combined. Do not over mix.
2. Melt butter in a non-stick pan over low heat. Add the eggs to the pan and let it sit undisturbed until eggs start to settle and cook.
3. Stir the eggs occasionally with a spatula, pushing it from one side of the pan to the other, allowing for large, soft curds to form.
4. About a minute before the eggs finish cooking, add the heavy cream, salt, and pepper and stir.
5. Remove eggs from heat just before they finish cooking to prevent overcooking. The residual heat will continue to cook them for a minute or two outside of the stove.
6. Serve hot with a sprinkle of freshly chopped chives on top. Pair with a buttered French baguette and enjoy your breakfast.