Frambled Eggs

Melt 1 tablespoon of unsalted butter in a medium non-stick skillet over medium-high heat until it begins to foam and turn slightly nutty.

Crack all 4 large eggs directly into the skillet, just as if you were making fried eggs. Let them cook undisturbed for about 30 to 45 seconds until the whites just begin to set and the edges start to crisp up.

Drizzle 1 tablespoon of heavy cream evenly over the cooking eggs. Using a silicone spatula, gently break the yolks and swirl them through the whites in figure-eight motions, leaving distinct ribbons of yellow and white.

Cook for another 1 to 2 minutes, gently folding the edges inward to create soft curds while maintaining the crispy outer edges. Remove the pan from the heat when the eggs are mostly set but still slightly glossy, as they will continue to cook from residual heat.

Season immediately with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Garnish with 1 tablespoon finely chopped chives and serve hot on buttered toast.