Crack the eggs into a bowl. Add the cream, parmesan and chives. Season with salt and pepper. Whisk to combine.

Place a non-stick frying pan over medium heat. Add the butter and when sizzling, pour in the egg mixture. Using a heat-proof spatula, to gently push and pull the eggs across the pan for about 2 minutes, until just cooked or until cooked to your liking.

Serve eggs immediately on toast.