Melt 15 g (1/2 oz) of the butter in a saucepan.
Beat together the egg, cream, salt and pepper and add to the pan.
Scramble the egg slowly, stirring frequently.
Stir in the chopped ham.
When the eggs are thickening and almost ready, remove the pan from the heat and allow the eggs to finish cooking in their own heat.
Meanwhile, lightly toast the bread.
Spread with the remaining butter and trim off the crusts.
Spread the egg over the toast, and cut each slice into 4 squares.