Cheddar and Chive Scrambled Eggs on Toast

Crack 8 eggs into a medium bowl and whisk until well combined.

Add 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the eggs and whisk again until smooth.

Finely chop 3 tablespoons of fresh chives, reserving some for garnish.

Grate 1 cup of sharp cheddar cheese if not already shredded.

Heat a non-stick skillet over medium-low heat and add 2 tablespoons of butter.

Once butter is melted, pour in the egg mixture.

Let the eggs cook undisturbed for about 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center of the pan.

Continue this process, allowing uncooked egg to flow to the empty spaces in the pan, until eggs are about 75% set but still look moist, about 3-4 minutes.

Add 3/4 cup of the shredded cheddar cheese and 2 tablespoons of the chopped chives to the eggs and gently fold them in.

Remove the pan from heat while eggs are still slightly wet (they will continue cooking from residual heat).

While cooking the eggs, toast 8 slices of whole grain bread until golden brown.

Spread the remaining 2 tablespoons of butter evenly across the toast slices.

Slice 1 avocado and halve 1 cup of cherry tomatoes.

To serve, place 2 slices of buttered toast on each plate, top with the scrambled eggs, and garnish with remaining cheese, chives, avocado slices, and cherry tomatoes.