Luxury Scrambled Eggs

• 1 large scallion, thinly sliced
• 1/2 tablespoon tightly packed curly fresh parsley leaves, chopped
• 1/2 tablespoon tightly packed fresh basil or 1/2 tablespoon tarragon leaf, chopped
• 6 large eggs
• 2 tablespoons heavy cream
• 4 ounces cream cheese, cut into about 3/4-inch pieces
• salt & freshly ground black pepper, as needed
• 2 tablespoons butter
• fresh chives, minced

1. Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
2. In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
3. Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
4. Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.

scallion, tightly packed curly fresh parsley, tightly packed fresh basil, eggs, heavy cream, cream cheese, salt, butter, fresh chives

Taken from www.food.com/recipe/luxury-scrambled-eggs-187979 (may not work)