Eggs, Italian Grotto - Helen's

Melt the butter In a medium nonstick skillet over medium-high heat. Crack the eggs into a small bowl and beat them lightly with a fork. Add the salt and cream and beat to blend. When the pan is hot, pour in the eggs and swirl to coat. Reduce the heat to low, and using a heat proof rubber spatula, stir the eggs gently, scraping the spatula along the bottom of the skillet, until they are loosely set in large, pillowy curds. They should be slightly runnier than you want them. Remove the pan from the heat and scatter the goat cheese over the eggs. Give them one more gentle stir to melt and distribute the cheese. Serve immediately, with additional salt and black pepper to taste and, if you like, slices of buttered toast