1 Break the eggs into a cold, heavy-based pan, add half the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites.2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble they should still be soft and quite lumpy. Don't let them get too hot keep moving the pan off and back on the heat. 3 Meanwhile, toast the bread. 4 Add the Creme frache and season the eggs at the last minute, then add the snipped chives, cheese and ham. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.