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Bruschetta in Giallo (Bruschetta in Yellow)

8 slices Italian bread
4 eggs
3 tablespoons heavy cream
Walnut-size chunk of butter
6 ounces (150 g) cooked shelled shrimp (canned will be fine), drained
1 tablespoon finely chopped fresh chives, or more to taste
Salt and pepper to taste

Toast the bread and keep it warm.

Beat the eggs with the cream.

Heat the butter in a non-stick pan, add the eggs, and stir them about to scramble them, adding the shrimp as well after a few seconds. Continue to cook until the eggs reach the degree of doneness you like, and season them with salt and pepper.

Arrange the toast on four plates, spoon the egg mixture over them, sprinkle the chives over all, and serve at once, with a dry white wine.