1. Lightly beat the eggs with the cream, salt and pepper in a bowl with a fork - don't whisk until frothy.
2. Cut the chives into small rings.
3. Melt the butter in a non-stick pan over low heat and pour in the eggs.
4. Slowly draw the egg from the edge to the centre with a wooden spoon or spatula, cooking it in large curds until almost - but not completely - set.
5. Take off the heat and stir in most of the chives - the residual heat finishes the cooking.
6. Pile onto buttered rye bread and serve with the remaining chives and sliced radishes.
Tip: The secret is low heat and patience: that way the eggs turn out creamy and juicy, not rubbery.
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