Beat the eggs, cream and a little salt and pepper together in a bowl. Melt the butter in a large, nonstick frying pan, add the egg mixture and stir over a low heat with a wooden spoon until cooked to your liking.
Put a slice of toast on each serving plate. Spoon a quarter of the scrambled eggs on to each slice of toast, make a small indent in the centre and add a tablespoonful of pesto. Serve immediately.