6 ounces (150 g) cooked shelled shrimp (canned will be fine), drained
1 tablespoon finely chopped fresh chives, or more to taste
Salt and pepper to taste
Toast the bread and keep it warm.
Beat the eggs with the cream.
Heat the butter in a non-stick pan, add the eggs, and stir them about to scramble
them, adding the shrimp as well after a few seconds. Continue to cook until the
eggs reach the degree of doneness you like, and season them with salt and pepper.
Arrange the toast on four plates, spoon the egg mixture over them, sprinkle the
chives over all, and serve at once, with a dry white wine.