Making the Pico de Gallo
In a small bowl, combine 1 medium Roma tomato, seeded and diced, ¼ small white or yellow onion, finely diced, 1 finely diced jalapeño with the seeds removed for milder heat, 2 tablespoons chopped fresh cilantro, the juice of ½ lime, and a pinch of salt. Stir everything together until evenly mixed, then let it sit while you prepare the eggs so the flavors can blend and the lime can lightly season the vegetables.
Preparing the Egg Mixture
Crack 6 large eggs into a bowl and add 2 tablespoons heavy cream or half-and-half, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Whisk until the mixture is fully blended and slightly frothy, which will help give the eggs a softer, more tender texture.
Cooking the Eggs
Place a nonstick skillet over medium-low heat and melt 1 tablespoon butter until it is fully melted and lightly foaming. Pour in the egg mixture and let it sit for a few seconds, then begin gently stirring with a spatula, pushing the eggs from the edges toward the center. Continue cooking slowly, stirring occasionally, until the eggs form soft curds and are just set but still creamy.
Finishing and Serving
Remove the eggs from the heat and spoon them onto plates. Top with the prepared pico de gallo and 1 diced ripe avocado. Serve right away with extra lime wedges, hot sauce, crumbled queso fresco, or green onion if desired for extra flavor and color.
