Eggs, meet your new best friend, Piment d'Espelette. The subtle heat of this dried Basque pepper plays wonderfully against creamy scrambled eggs.
In a small bowl, whisk together the eggs, milk or cream, Piment d'Espelette and salt.
Heat the olive oil in a medium skillet over medium heat. Reduce the heat to medium-low and add the eggs. Cook, stirring slowly, until desired doneness.