Into a medium bowl, add eggs, cream, salt, pepper and hot sauce (if using); whisk until slightly frothy and fully incorporated, about 30 sec. Set aside.
Add butter to a large non-stick or cast iron skillet over medium-low heat; swirl around until butter melts.
Pour in egg mixture; using a heatproof silicone spatula, stir continuously until eggs are mostly cooked through, about 3 minutes. Do not allow to dry out. Remove from heat while a tiny bit of wet egg remains in the cooked egg; eggs will continue to cook in their own heat.
Transfer to plate and garnish with fresh chives (if using); serve with toast.
For dairy-free scrambled eggs, substitute cream for unsweetened soy, almond or rice milk, or water, and use olive oil instead of butter.