In a saucepan on medium heat add the heavy cream and goat cheese. Simmer while stirring until the cheese dissolves and the cream thickens. Season with salt and pepper to taste.
Heat the oil in a nonstick pan on low medium heat. Crack the eggs into the pan and cook until the whites of the egg are firm and no longer runny, about 3 - 4 minutes
While the eggs are cooking, warm the beef in a nonstick pan on medium heat on both sides.
Toast the bread.
Season with salt and pepper. Spoon the goat cheese crema over the eggs and serve with the beef, toast, and fruit.