Creamy scrambled eggs

Slice the parsley. Keep 4 beautiful basil leaves for garnishing and cut the rest of the leaves into thin strips.

Beat the eggs with a whisk or mixer with the dairy spread and whipped cream.

Add the basil strips and half of the parsley to the egg mixture. Season with salt and pepper.

Heat the butter in a non-stick pan. Add the egg mixture when the butter is no longer bubbling.

Keep stirring until the mixture is solidified and cooked, but still soft and creamy. Divide the plates.

Sprinkle with the rest of the parsley and garnish with the retained basil leaves. Bon appétit! .