Whisk eggs, cream, and salt in a bowl until just blended.

Sprinkle curry powder and cardamom into a large nonstick skillet over medium-low heat.

Heat spices for about 20 seconds to release their aroma.

Add butter to the skillet.

Wait for the butter to melt and sizzle.

Pour the egg mixture into the skillet all at once.

Cook, stirring slowly and continuously with a flat wooden spatula or heatproof rubber spatula.

Cook just until the edges are set, about 2 minutes.

Transfer the scrambled eggs to plates.

Garnish with sliced tomato and chopped fresh cilantro.

Serve immediately with warm buttered toast.