Scrambled Eggs With Tomato

Beat the eggs and whipped cream with a whisk. Season with (freshly ground) salt and pepper.

In a frying pan with non-stick coating, let the butter melt over medium heat. Pour the beaten egg into the pan at once.

Scrape the solidified egg from the bottom and the side of the pan with a wooden spoon or spatula.

Remove the pan from the heat if the egg is almost done, but still shiny. Remove the egg from the pan and keep warm.

Let the rest of the butter melt in the same pan. Raise the heat and bake the cherry tomatoes for 2-3 minutes, until they burst.

Season with (freshly ground) salt and pepper. Serve the warm tomatoes with the scrambled eggs. Tear the basil coarsely and sprinkle over it.