Ingredients

• 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

Instructions

1. Heat a medium nonstick pan with butter over medium low heat.
2. 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.