Crack the eggs into a bowl and beat them moderately until light and frothy.

Add the cream to the beaten eggs, using one tablespoonful of cream for every two eggs.

Season the mixture with salt and pepper to taste.

In a hot frying pan, melt the butter until foamy.

Pour the egg mixture into the pan and let it sit for a moment until it begins to set around the edges.

Using a spatula, gently stir the eggs from the edges towards the center, allowing the uncooked eggs to flow to the bottom of the pan.

Continue stirring and folding the eggs until they are cooked to your desired consistency.

Once the eggs are cooked solid but still moist, remove them from the heat and transfer them to a hot platter immediately.

Serve the scrambled eggs at once with toast.