Any day that starts with creamy, herby eggs is a good day.
In 10-inch ovenproof skillet, cook cream over medium-high heat, stirring often to prevent cream from boiling over, until reduced to 1 cup, about 10 minutes. Remove from heat. Stir in herbs; season. Crack in eggs. Bake at 375° until whites are set, 6 to 8 minutes. Garnish with scallions. Serve with toast.