In a bowl, combine the eggs and cream. Using a whisk, beat the eggs and cream until they are fully combined and there are no discernable whites.

In a non-stick skillet over low heat, melt 2 tablespoons of the butter until foamy. 

Pour in the eggs. Using a flexible spatula, stir continuously, reaching the bottom and edges of the pan, until the eggs begin to thicken and form small, soft curds. Keep stirring until the eggs are creamy, about 10 minutes.  Remove from the heat.

Cut the remaining 2 tablespoons of butter into small cubes and add to the eggs. Gently stir briefly until the butter melts and is fully incorporated. Sprinkle with salt and pepper and garnish with chopped chives and/or parsley.  Serve hot.