Steps
1. In a bowl, whisk together the eggs, fresh cream, salt, and pepper until well combined.
2. Heat a non-stick skillet over medium-low heat and add the butter, allowing it to melt and coat the pan.
3. Pour the egg mixture into the skillet and let it sit for a few seconds before gently stirring with a spatula.
4. Continue to cook the eggs, stirring occasionally, until they are softly set but still creamy, about 3-4 minutes.
5. Remove from heat and stir in the chopped chives and parsley.
6. Serve immediately with toasted bread or on its own for a rich breakfast delight.