Scrambled eggs in a mug

• 1 tbsp butter, room temperature, divided
• 2 large eggs
• 2 tbsp heavy whipping cream
• 1 pinch salt and pepper
• 2½ oz. tuna in water, drained
• 1¼ oz. (32⁄3 tbsp) green bell peppers
• Bell pepper, green
• Green bell pepper
• Also known as pepper and capsicum, cut into strips (1/4 medium pepper)
• 1 tsp finely chopped, fresh chives

1. Grease a large cup or mug with butter.
2. In a small bowl, whisk together the eggs, heavy whipping cream, salt, and pepper. 
3. Pour egg mixture into the cup or mug (a maximum of two-thirds full, as the eggs, will gain volume while cooking).
4. Microwave at maximum power for about 1 minute. 
5. Remove and stir, turning over the scrambled egg. 
6. Microwave for another 30 seconds to 1 minute, or until firm, yet moist. 
7. Set aside. 
8. Note: the eggs will keep cooking when removed from heat, so try not to overcook.
9. Add the remaining butter to the eggs, stir, and let cool for a minute.

Serve the scrambled eggs with tuna, bell pepper, and chives.