Give mum a great start to her day with these fluffy, creamy, cheesy scrambled eggs.
Toast your bread either in a toaster or on a dry pan over medium heat until golden brown.
Start heating a small pot or frying pan over low heat, then add your butter and your beaten eggs.
Use a wooden spoon or preferably a spatula to slowly stir the eggs around. Eventually, you should start to see and feel the egg form cooked curds in the pan.
Once you see that the eggs are cooking and heating up a fair bit. That would be a good time to take the pan off the heat, then add your cream and stir it through.
When the eggs are just about done (meaning they are soft and fluffy, not runny but not little pieces of omelette either), season them to taste with salt and pepper.
Use a spoon to carefully place your scrambled eggs on your toasted bread. Then sprinkle your parmesan cheese over the top to finish off the dish.
Cook the scrambled eggs over low heat. Don't rush the cooking process.
You can take the pan off of the heat once or twice to make sure the eggs don't cook too rapidly.
The more constantly and rapidly you stir the eggs, the smaller the egg curds will be.
If you choose to whisk your eggs in the pan to make smaller curds, don't do it in something like a Teflon pot or pan where you can scratch the surface off. Do it in a stainless steel pot/pan.
Scrambled eggs should be light and fluffy, not liquidy nor little bits of a rubbery omelette.
I like to use a spatula when making scrambled eggs. Wooden spoons won't catch all the little bits stuck to the side of the pot/pan.