Step 1

Have your buttered toast prepared and set aside.

Step 2

Put the eggs in a small bowl. Whip with a fork (not a whisk). Add salt and pepper to your taste.

Step 3

Put a skillet (7-8" diameter), can be non stick, on a medium low blaze. Put the butter in and let it melt and start to froth.

Step 4

Add the eggs. Reduce to heat to low. Use a rubber spatula to continuously blend and mix the eggs. Cook for about 5 minutes. (It will take in total about 18 to 20 minutes for the eggs to be creamy, velvety and cooked.)

Step 5

Increase the heat slightly. If the eggs start cooking too quickly, lift the skillet from the heat and continue to stir with the rubber spatula. After about 10 minutes of cooking, add the cream and blend well cooking another 5 minutes.

Step 6

Continue to cook, blending gently. The eggs will begin curdling and become more creamy. Once this happens, add the chives/thyme and blend. Remove from the heat.

Step 7

Scoop equal amounts on to each piece of toast.