Cut the shallot very finely. How to cut chanterelles: leaves small mushrooms whole, cut medium mushrooms into 2 parts, big mushrooms into 3-4 parts.
In a medium bowl, whisk the eggs with cream, season them with salt and pepper.
Heat the butter in a medium/large non-stick frying pan over medium heat. Cook the shallot until soft, then increase the heat to medium-high and add the mushrooms in an even layer. Cook without stirring for 1-2 minutes, when they release water you can stir them. Increase the heat to high and cook the mushrooms until the excess liquid is evaporated, but the mushrooms are just slightly soft (they should not be completely soft at this point).
Add the eggs to the pan. Cook the eggs slowly over low heat, stirring constantly with a spatula, until set but still soft and not dry.
Enjoy!