Classic Scrambled Eggs with Chives

Prep the Ingredients

1. Crack the eggs into a bowl and whisk them thoroughly with a fork until the whites and yolks are completely combined and slightly frothy. Season with a tiny pinch of salt.
2. Finely chop the fresh chives and set them aside.
3. Toast your slice of sourdough or whole-wheat bread to your liking.

Cook the Eggs

1. Place a small non-stick frying pan over low-medium heat and add the butter. Let it melt until it just begins to foam, coating the bottom of the pan.
2. Pour in the whisked eggs. Let them sit undisturbed for about 10 to 15 seconds until a thin layer begins to set at the bottom.
3. Using a silicone spatula, gently push the eggs from the edges of the pan towards the center to form soft, creamy curds.
4. Continue to cook, stirring slowly and gently, keeping the heat low. Once the eggs are mostly set but still look slightly wet and glossy (about 1 to 2 minutes total), remove the pan from the heat. They will continue to cook slightly from the residual heat.

Assemble and Serve

1. Fold most of the chopped chives into the warm scrambled eggs, reserving a small handful for garnish.
2. Spoon the soft scrambled eggs gently over your toasted bread.
3. Garnish with the remaining chives, a fresh crack of black pepper, and serve immediately while hot.