1. Begin by whisking the eggs in a small bowl. Add the cream, whisk, then set aside.
2. Place the butter and oil in a Teflon pan over medium heat. When the butter has melted, add the Mahi, peppers, and the blacken. Cook about 5 minutes, stirring so that the blacken blends in. Don't overcook the Mahi, because it will continue cooking after you add the eggs.
3. Add the eggs to the pan, and push them around with a spatula. The picture shows how the eggs will cook quickly around the edges because they're thinner there. I usually do a combination of pulling the middle out, and the outside edge in.