Breakfast Sandwich

In a mixing bowl using a fork whisk together eggs, heavy cream, salt, pepper, parsley and chives until combined.

Spray a 12-inch non-stick skillet with cooking spray. Heat over medium-low heat and add eggs. Cook, and stir until curds begin to form, scoot to shape into a square about 7-inches.

Cut into 4 portions then turn each portion to cook on the opposite side. Remove from heat before eggs have reached desired doneness as they'll continue to cook from residual heat of pan.

Set an oven rack one level above center and preheat oven broiler to LOW broil. If you don't have low broil option then just use the standard high option and keep oven rack in center of oven.

Place English muffins on a baking sheet, split side up. Transfer to oven and let toast until golden brown, about 1 minute (keep a close eye on them don't walk away they may even toast faster).

Remove from oven, spray each cut side with a fair amount of cooking spray. Place cheese slices on four of the halves, then on the other four fold and layer ham slices (2 slices on each of the four).

Return to oven and let broil until cheese has melted nicely, about 1 to 2 minutes (again keep a close eye on them don't walk away).

Assemble breakfast sandwiches by layering each cooked egg portion over ham on english muffin, add hot sauce if desired, then top with the cheese covered English muffin. Serve right away.