First, crack the eggs into a small bowl.

Second, add the heavy cream, salt, and pepper to the mixing bowl and beat the eggs until mixed and fluffy.

Third, add one tablespoon of butter to a small nonstick skillet over medium-low heat.

Next, pour the uncooked eggs into the skillet with the melted butter.

Then, leave the beaten eggs alone until you see them start to firm up lightly, and then stir gently with a spatula. (By not stirring the egg mixture the entire time they cook, you will end up with large, fluffy curds of cooked egg and keep the scrambled eggs light and tender.)

Repeat this wait-and-stir method until your eggs are cooked to your liking. (I prefer a soft scramble.)

Finally, remove the scrambled eggs from the skillet and serve immediately with bacon and toast!