Directions
In a medium bowl, whisk together the eggs, heavy cream, and chopped cilantro.
Season generously with salt and freshly ground black pepper until the mixture is pale yellow and slightly frothy.
Melt the butter in a non-stick skillet over medium-low heat.
Add the chopped tomato and sliced Serrano pepper, sautéing for 2-3 minutes until the tomatoes begin to soften and the peppers are fragrant.
Pour the egg mixture into the skillet.
Let the eggs sit for about 20-30 seconds until the edges begin to set.
Using a rubber spatula, gently push the eggs from the edges toward the center, creating soft curds.
Continue cooking, stirring gently and constantly, until the eggs are creamy and just barely set. Be careful not to overcook them; they will continue to cook from the residual heat.
Immediately remove the skillet from the heat.
Serve the scrambled eggs hot, garnished with fresh, thinly sliced scallions.
Remove the eggs from the heat just before they look fully done. The residual heat in the pan will finish cooking them to perfection.
