- 2 tablespoons butter, cut into small bits
- 8 large eggs
- 1/3 cup heavy cream (eyeball it)
- Salt and pepper
- 1/2 pound farmhouse 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, then stir in cheese and chives. Continue to cook a minute more, then serve.