Directions
Place a non-stick skillet over low heat.
Add the butter and allow it to melt completely, swirling to coat the bottom of the pan.
In a medium bowl, vigorously whisk together the eggs, coconut cream, and chopped basil until the mixture is pale, frothy, and uniform.
Season with salt and pepper.
Pour the egg mixture into the warm skillet.
Let it sit undisturbed for about 20-30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue this gentle pushing motion until the eggs are mostly set but still have a slight sheen of moisture.
Remove the pan from the heat immediately, as the residual heat will finish the cooking.
Serve immediately for the best texture, garnished with an extra sprig of basil if desired.
Don't have basil? Fresh chives, dill, or parsley also work beautifully in this recipe.
