1. Beat the eggs with the cream, salt and pepper.
2. Melt the butter in a frying pan over high heat.
3. Pour the egg mixture into the pan and cook the eggs over medium heat for approx. 3 min., stirring constantly – until the eggs have set and the liquid has evaporated.
4. Remove the pan from the heat and sprinkle with chopped chives. Serve immediately.
You can substitute light cream or half-and-half for the whipping cream. Serve scrambled eggs with rye bread, tomatoes, brunch sausage links, bacon or anything you like.