Beat the eggs one by one in a bowl and add the cream or milk. Now mix everything with a fork and season with salt and pepper. Stir again vigorously and cut the bacon into small cubes.
Toast the bread in a non-stick pan (or in a toaster), take it out and keep it warm wrapped in aluminum foil.
Put the butter in a pan and let it melt. Stir in the bacon and let it brown briefly over medium heat.
Before it gets too dark, pour in the egg mixture and let the eggs cook over a good heat for 1-2 minutes, stirring repeatedly until firm but not too dry. (The eggs should still be nice and creamy.) Quickly remove from heat.
To make the egg toast, place one piece of toast on each plate, top with the egg mixture and sprinkle with chopped chives.
Preparation Tip:
How to crack raw eggs properlyTake the egg in your left hand and, using the non-sharp side of a knife blade, strike the egg a few times at the widest point so that the shell is cracked open but the yolk is not cut through as if with a samurai blow. Gently press both thumbs into the cracked area and voila - the egg should now open gently. Lift off the top shell and slowly slide the whole egg into the pan or bowl.
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