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Whisk egg yolks and cream, seasoned with salt and pepper, until fully combined.
In a non-stick frypan, add 1 tbsp of butter on low heat. Once butter is melted add eggs and gently cook, stirring gently with a wooden spoon. When eggs are almost cooked (2-3 mins), add remaining butter, fluff with a fork and remove from heat.
Serve on top of buttered muffins or toast, sprinkle with grated Parmesan cheese, chopped fresh parsley and cracked pepper. Enjoy!