French-Style Scrambled Eggs

• 3 large eggs, lightly beaten
• 1 tablespoon unsalted butter
• 3 tablespoons whole milk or heavy cream
• 1 tablespoon chopped chives
• 2 slices country bread, toasted

In a small bowl, lightly beat the eggs. Heat the butter in a small saucepan over medium heat until foamy. Add the eggs and cook, whisking, until they begin to set; gently whisk in the milk and chives. Remove from the heat and serve with toasted bread.