In a large mixing bowl, blend eggs, hot sauce, and half and half; add parsley dill, cheese, salt and pepper and combine.

In a nonstick skillet, melt butter over medium low heat; swirl to coat pan with butter.

Pour eggs into the center of the pan and stir; using a heatproof spatula, pull eggs from the outside rim into the center, working around the pan.

When eggs are set, remove from eat and serve on top of toasted english muffin.