Toast the sourdough until both sides are golden and firm.

Whisk the eggs with salt and black pepper until completely blended.

Melt the butter in a nonstick skillet over medium-low heat and add the eggs.

Stir slowly with a silicone spatula for 3 to 4 minutes until soft curds form and the eggs reach 160°F.

Remove the skillet from the heat and fold in the chives.

Spread cream cheese over four toast slices, divide the eggs among them and close with the remaining toast.