Cook chorizo in batches on a heated grill plate or saute in a large frying pan till lightly browned. Keep aside.

Break eggs into a medium bowl. Whisk lightly, add cream and half of the chives and whisk.

Melt butter in a frying pan over low heat. Cook egg mixture stirring gently until egg mixture just begins to set. Remove from heat and serve topped with chorizo and remaining chives.