Fried Pear and eggs

This recipe is for when your pear trees have exploded with fruit, and you've made so much pear jam, mincemeat and pear pie that you never want to touch another pear again.  But you still have pears, and you're also kind of hungry.
What you'll need for this recipe:
1 finely sliced pear. 
2 basil leaves, also chopped.
1 dash of olive oil.
1 dash of salt.
1 sprinkle of Ranch dressing powder.  A sprinkle is less then a dash, but still however much you want.
1 sprinkle of dried, chopped chives.  Or fresh chopped chives, if you have them.
1 dash of cinnamon.  The kind you sprinkle, so if it's real real cinnamon bark, smash it. 
2 eggs.  Eggs are good. 
A pan, a knife and cutting board for all that chopping, and a spatula.
This recipe serves one to two people.

Put the olive oil in the pan.  If you don't have olive oil, feel free to use some other kind.  The oil in your olive oil bottle probably isn't olive oil anyways.  It's probably something cheaper. 
Fry the basil.  This will make the oil taste all Basil-y.  Feel free to taste it, but don't burn your tongue. 
Add all the dashes and sprinkles remaining.  (Ranch powder, Salt, Chives, Cinnamon.)  Mix it up a bit if you want. 
Put the chopped pears into the pan.  If you haven't chopped the pears yet, don't worry, just turn off the stove and do it now.
Fry the pear bits until they're soft and are starting to brown.  When food get's brown but not burnt on the stove, that means it's caramelized.  There's a right stove temperature for this, but I can't explain it so you'll have to just have to figure it out.
Once the pear bits are all brown, crack the eggs into the mixture, and stir it all together fast.  It has to be fast enough so that it get's mixed before the eggs harden.  When they do harden, you're finished.  Take it off the stove and eat it!