Scrambled Eggs

Egg - 3 Heavy Cream - 1/4 cup

Salt & Pepper

Butter - 1 tbsp.

Creme Fraiche - 1 tbsp.

Chives

Whisk together Eggs, Heavy cream, a pinch of Salt and Pepper in a medium bowl until the mixture is homogenous.

Melt Butter in a nonstick skillet over medium heat. Add the Egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add Creme fraiche and Chives. Stir until the Creme fraiche is fully incorporated and Eggs are just set.

Transfer to a plate and serve immediately.