Crack the 8 eggs into a cold, heavy-based saucepan, add the butter, and put onto a medium-high heat.

Using a spatula or a whisk, continuously stir the eggs to combine the yolks with the whites.

As the mixture begins to set, keep stirring, scraping the bottom of the pan to ensure the eggs don't stick. Don't worry about over-mixing at this point; you want the eggs to be smooth and creamy.

The eggs will start to come together after about 2 minutes; keep stirring and remove the pan from the heat when the eggs are still slightly runny, as they will continue to cook.

Once off the heat, season the eggs lightly with salt and a little pepper.

Add the teaspoon of sour cream (crème fraîche) to the eggs. This will cool them down and stop cooking, ensuring the eggs remain moist and creamy.

Fold the sour cream through the eggs until well combined, being careful not to over-mix.

Taste for seasoning and adjust if necessary.

Serve the eggs on warm plates, garnishing each with a sprinkle of chopped chives over the top for added flavor and a touch of color.