Creamy Scrambled Eggs on Buttery Toast

• 3 large eggs
• 1 tbsp half 'n half (or heavy cream)
• 1 tbsp butter
• 1/8 tsp salt
• 2 slices of bread, for toasting
• 1 tbsp butter, softened (for the toast)
• Freshly cracked black pepper, to taste
• Chopped chives, for garnish

Instructions

1. 1

   Whisk the eggs with the salt and half 'n half until the mixture is a uniform sunny yellow with no streaks.

2. 2

   Melt the butter in a non-stick pan over medium-low heat.

3. 3

   Pour in the egg mixture and scramble gently until soft curds form to your liking.

4. 4

   Remove the pan from the heat just before the eggs are done and let residual heat finish cooking them.

5. 5

   Toast the bread and spread each slice with the softened butter.

6. 6

   Pile the creamy scrambled eggs onto the buttery toast, season with pepper, and garnish with chives.