Lightly beat the eggs in a small bowl using a whisk or fork.

Heat the butter in a small saucepan or non-stick skillet over medium heat until it foams, then add the eggs.

Using a flexible spatula, gently move the eggs from the edges toward the center, allowing the uncooked parts to flow outwards. Continue stirring slowly to create creamy folds.

Cook for 2–3 minutes, until softly set and creamy — remove from heat while still slightly runny, as they will keep cooking in their own heat.

Serve immediately on toasted bread, season with salt and pepper, and top with creamy cheese (if desired) and fresh chives.