Recipe: Scrambled eggs with sage

1 beat the eggs with the cream, salt and mix very thoroughly and make it foam a little (whip to aerate)
2/sauté slowly in oil (preferably in a small deep tinned copper pan, for conductivity for cooking the eggs) the ham until it stiffens
3/drain the oil and reload the pan generously with butter (scrambled eggs love butter) and at a simmer, pour your egg/cream mixture and cook very slowly stirring constantly with a wooden spoon. remove from heat before perfect consistency and add the sage
serve quickly in small bowls with slices or strips of toasted baguette.
the marriage of sage and cured ham is delicious (the Romans noticed this long ago - see saltinbocca alla romana) and their osmosis is perfectly set by the generously buttered eggs.