Use a wide skillet (I use a 10-inch pan) to allow the cream to reduce evenly. Tasso is readily available in Louisiana, but if you cannot find it, give it a try by ordering it online at
Savoie's. Buy your eggs direct from a local poultry farm; you'll be amazed at the difference in quality. I like the floral notes of fresh basil in this recipe, but I concede that fresh spinach will work as well.