Scrambled Eggs with Saffron

Scrambled Eggs with Saffron

After tasting this dish, you may never be satisfied with plain scrambled eggs again!

8 eggs
¼ cup heavy cream
1 teaspoon salt
½ teaspoon freshly ground pepper
2 tablespoons unsalted butter
Generous pinch of saffron

Equipment:  Natural gas cooktop

Serves 4

In a large bowl whisk together the eggs, cream, salt, and pepper.

Melt the butter in a large heavy skillet over low heat, add the saffron, and cook for 30 seconds. Add the egg mixture and cook, stirring gently with a wire whisk, until the eggs reach a creamy consistency. Serve immediately.