Prep the Eggs: In a medium mixing bowl, crack the 4 large eggs. Add the double cream, salt, and black pepper. Whisk gently with a fork for about 20-30 seconds, just until the yolks and whites are combined but still have a little definition. You don't want a completely uniform, pale yellow liquid.

Heat the Pan: Place a non-stick frying pan or skillet over a low-medium heat. Add the 15g of unsalted butter and allow it to melt completely, swirling it around to coat the bottom of the pan. The butter should be foaming gently, not browning.

Start Cooking: Pour the egg mixture into the warm pan. Let it sit undisturbed for about 30 seconds, until you see the edges just beginning to set.

Form the Curds: Using a silicone spatula or wooden spoon, gently push the cooked eggs from the edges of the pan towards the centre. Tilt the pan to allow the uncooked egg to flow into the empty space. Continue this slow pushing and folding motion for 2-3 minutes. What works best for me is maintaining a very low heat to create large, soft, custardy curds.

Add the Cottage Cheese: When the eggs are about 80% cooked—they should still look very soft, glossy, and slightly wet—remove the pan from the heat entirely.

Fold and Finish: Immediately add the 60g of cottage cheese to the pan. Gently fold it into the eggs once or twice. The residual heat from the eggs and the pan will warm the cheese through perfectly without overcooking it.

Serve Immediately: Transfer the scrambled eggs to two warm plates. Garnish generously with the finely chopped fresh chives and serve right away.