Me too. Whip up a bunch of eggs and a bit of half and half in a bowl. I add real Herbes De Provence I got in Avignon and a little salt,pepper to the eggs.

Sautee a little minced garlic in a skillet,in butter,on med low until just translucent. Don't burn the garlic jabroni. Add the whisked eggs,and cook until just done. Barely just done. I usually toss a little grated cheese,preferably french cheese or basque pyrennes cow ,and stir that in, voila! Best damn eggs around.