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

Instructions

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.