1-2 tablespoons heavy cream (whole milk or half & half will work, but I prefer the cream)
fresh ground black pepper
1 tablespoon butter (optional...I DON'T use it with a non-stick pan)
1-2 ounces of cream cheese, cut into 1cm cubes
freshly snipped chives
In a small mixing bowl, combine eggs and cream with a fork or whisk.
In a non-stick skillet, melt the butter over medium-low heat until it bubbles OR just heat the non-stick skillet to medium-low without the butter...I seriously never use butter unless the pan isn't non-stick.
You NEED the pan to be hot before you add the eggs.
Add a little salt to the egg mixture, then pour into pan, stirring slowly with a heat resistant rubber spatula.
As soon as curds begin to form, add the cream cheese cubes and sprinkle in the chives.
Increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves.
As soon as the cream cheese begins to melt (it won't all melt...there will be pockets of tangy, creamy goodness) and the eggs aren't liquidy, remove from the heat and serve.
Season with fresh black pepper and garnish with additional fresh chives, if desired.
I do recommend that you heed Alton's warning: "Remember: if they look done in the pan, they'll be over-done on the plate." (Serves 1...or 2, if you are better at sharing than I am)