Cut a plum tomato into wedges and cook in the butter for
about a minute. Stir 1 tbsp of grated Parmesan into the eggs
with the cream then add to the pan and scramble (see Bill Granger's Perfect scrambled eggs for how best to do this).
Spoon the eggs onto a serving plate. Scatter over a few torn
basil leaves, some extra Parmesan and serve with toasted
ciabatta on the side.