Gently whisk the eggs, cream, chives, truffle oil, salt and pepper in a bowl until fully combined

Heat the butter in a medium non stick frying pan over medium heat until foaming. Add egg mixture and swirl over pan base, cook without stirring for 30 seconds, then gently stir egg using a spatula for 2-3 minutes until almost set. Remove from heat

To serve, place the toasted sourdough on serving plates and divide the scrambled eggs over the toast. Drizzle with a couple more drops of truffle oil if desired. Serve with sprigs of watercress