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Add the eggs and heavy whipping cream to a bowl and whisk until completely combined.
Add 2 tsp butter to a saucepot or pan over low to low-medium heat.
Once it’s melted, add the egg-cream mixture, then stir continuously in a circular motion with a wooden spoon or spatula. This is a low-and-slow process, but it will still take only 2 to 4 minutes.
You’re eggs should be creamy and have small curds. Once they are at this consistency, remove them from the heat and stir in 1 tablespoon of butter. This will help stop the cooking process and make them creamier.
Season with salt and pepper and set aside.
In a large frying pan, add the remaining 1 tablespoon of butter and heat over low to medium heat.
Once the butter is melted, add in the bread and toast for 1 to 2 minutes per side, or until golden brown on both sides.
Serve the eggs over the toasted brioche. You can add an optional garnish of minced fresh parsley or chives.