Crack the eggs into a medium sized mixing bowl. Add cream and whisk until the mixture becomes foamy and light.

In a 10-inch skillet over medium heat, melt the butter until it foams, then turn the heat down to low and slowly pour in the egg mixture.

Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once eggs begin to set, stirring slowly will create large, cloud-like curds. The cooking process takes about 10 minutes to create nice soft eggs.

Season the eggs with freshly ground black pepper and sea salt. Serve with a few slices of avocado and Baby Swiss, and sprinkle with chopped fresh chives.