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 bread, for toasting
• 1 tbsp butter, for the toast, softened
• 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.