Put a small saucepan over a gentle heat. Crack the eggs into a bowl, gently beat and season. Add about a teaspoon of the butter into the pan and swirl it around. Once it starts to melt, pour in the eggs. Now the stirring begins. Use a pointed spoon so you can get into the corners of the pan. When the eggs are about three-quarters scrambled, remove them from the heat and add the rest of the butter. Add the cream and serve.