Whisk the eggs, heavy cream, salt and pepper together until there are no "goopey" strands of egg falling off the whisk.
Melt the butter over very high heat. You want it to be sizzling but not browned.
Pour the egg mixture into the pan, and let it sit for about 15 seconds. You want to see the edges of the egg just start to set.
Using a rubber spatula, push the eggs around the pan in a circular motion. Tip the pan slightly to get the runny egg from the center of the pan into the outer edges to be cooked. This should only take about 40 more seconds to complete.
The eggs are done when they are just set and look wet, but not undercooked. I promise you'll know it when you see it!
Remove from the pan immediately and serve over avocado toast, if desired, topped with scallions (I always love adding pickled onions).