Beat the eggs and cream together in a bowl and season with salt and pepper.
Steam the asparagus spears for 4–5 minutes until tender.
Meanwhile, melt the butter in a small saucepan, add the egg mixture and cook over a low heat, stirring with a wooden spoon, until softly set. Remove from the heat and stir in the goats' cheese.
Serve the scrambled eggs on the toasted brioche with the steamed asparagus.