With a pair of scissors over a bowl, carefully cut the top of the shell off the 4 eggs. Empty the egg into the bowl, ensuring there is no shell and give the shells a rinse.
Whisk the eggs and season. Heat the butter in a thick bottomed pan, add the eggs and stir over a low heat until they begin to set, pour in the cream and continue cooking and stirring keeping the eggs nice and soft.
Spoon the scrambled egg back into the shell and either spoon the salmon eggs on top or do as ive done and spoon them into the top. Serve with hot toast.