2 tbsp butter
3 tbsp heavy cream
Dash of salt
Small handful of fresh herbs (flat leaf parsley, cilantro, chives, basil)
Fresh lemon juice from half a large lemon
Melt 2 tablespoons of butter in a saucepan, then add in heavy cream. Heat until it’s bubbly. Lower heat to lowest setting. Add in two eggs and slowly move around in pan to start the soft scramble. At this point, eggs should be runny, not fully cooked. Squeeze in lemon juice and fold in herbs. Turn off stove. Top with sea salt and serve over buttered toast.