2slicesof bread, such as levain brushed with olive oil
1ouncesoft goat cheese
a couple teaspoons minced fresh herbs, such as chives, dill or tarragon
Beat the eggs in a bowl with the salt and heavy cream until they are homogenous and slightly foamy.
Heat 1 tablespoon of the butter in a heavy skillet over low heat. Add the eggs. Keeping the heat as low as possible, stir constantly with a heat-proof rubber spatula, for about 15 minutes, until the eggs are set up to your liking. They should be the texture of a soft ricotta cheese - creamy, yet firm enough to mound, with some curds.
Stir in the remaining 1/2 tablespoon of butter.
When the eggs are almost done, toast the bread. Spread or crumble on the goat cheese, top with eggs, herbs and a turn of pepper.