Instructions

1. 1

   Whisk the eggs thoroughly with the crème fraîche and a pinch of salt in a bowl until the mixture is smooth and pale yellow.

2. 2

   Melt half the butter in a coated pan over low heat. Pour in the eggs and stir slowly and steadily with a spatula, drawing the edges into the middle.

3. 3

   As soon as the mixture begins to set into creamy curds, pull the pan off the heat so the residual warmth finishes the job. Stir in the remaining butter to keep it silky.

4. 4

   Scatter with finely chopped chives and serve at once on toasted bread.