3 eggs, pastured fresh or frozen (If using frozen eggs, thaw in refrigerator for
24 hours before preparing recipe. )
1 teaspoon unsalted butter
1 tablespoon cream
Salt and pepper, to taste
Chopped fresh herbs, optional
Melt butter in a small, heavy saucepan over medium-low heat. Whisk eggs and cream in a small bowl until yolks are completely incorporated with the whites. Pour eggs into saucepan. Cook over medium low heat, stirring occasionally until eggs are of desired consistency. Season with salt and pepper and stir in fresh herbs. Serve immediately.