Step 1

Whisk eggs and cream together in a medium heatproof bowl. Place over a saucepan of simmering water and cook, stirring occasionally with a plastic spatula to prevent eggs sticking to base and sides of bowl, for 15 minutes or until just set.

Step 2

Spoon scrambled eggs among plates and sprinkle with chives. Serve immediately with roe, toasted ciabatta and butter.