Toast bread in a toaster until golden brown, 3-4 minutes. Alternatively, heat oven to 375 degrees and place bread directly on oven rack 5-6 minutes, or until golden brown. While bread toasts, mince chives.

Combine 3/4 cup half and half, half the sugar, 1/4 cup liquid eggs, 1 tsp. olive oil, and 1 tsp. salt in a medium mixing bowl. This mixture is for French toast. Combine remaining liquid eggs, remaining half and half, and 1/4 tsp. salt in a separate medium mixing bowl. This mixture is for scrambled eggs. Combine remaining sugar, raspberries, and cream cheese in a small bowl and refrigerate until plating.

Place a medium non-stick pan over medium heat. Briefly dip toast in French toast mixture and coat both sides evenly. Toast should not be soaked through. Add 1/3 the butter to hot pan and swirl to coat. Working in batches, add dipped toast to hot pan and cook 3-4 minutes on each side, or until golden brown. Transfer to a plate and cover with foil. Repeat with remaining toast slices, adding more butter as needed (reserve one butter pat for cooking eggs). Wipe pan clean.

Return pan used to make French toast to medium-high heat. Add remaining butter, melt, and add egg mixture. Use a rubber spatula to constantly scrape along bottom of the pan until eggs are set and just a little wet, about 2-3 minutes. Remove from burner and season with a pinch of salt and pepper.

Stack slices of French toast on a plate and serve scrambled eggs next to them. Garnish eggs with chives. Top French toast with raspberry cream cheese and drizzle with syrup.