Luxury Scrambled Eggs - cooking recipe

Ingredients

1 large scallion, thinly sliced
1/2 tablespoon tightly packed curly fresh parsley leaves, chopped
1/2 tablespoon tightly packed fresh basil or 1/2 tablespoon tarragon leaf, chopped
6 large eggs
2 tablespoons heavy cream
4 ounces cream cheese, cut into about 3/4-inch pieces
salt & freshly ground black pepper, as needed
2 tablespoons butter
fresh chives, minced

Preparation

Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.