Ingredients

• 12 eggs
• 1/4 cup heavy cream
• 3 tablespoons unsalted butter
• Sea salt and freshly ground black pepper
• 3 avocados, peeled, pitted and sliced
• Chopped fresh chives, for garnish

Browse by ingredient

Instructions

1. Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.