Scrambled Eggs with Cheddar on Sourdough

Using a box grater, grate 2 ounces of sharp cheddar cheese into a small bowl and set aside.

Finely chop the fresh chives to yield 1 tablespoon.

In a medium mixing bowl, crack 4 large eggs. Add 2 tablespoons of whole milk and a pinch of salt and black pepper.

Whisk the egg mixture vigorously with a fork until the yolks and whites are fully combined and no streaks remain.

Place 2 thick slices of sourdough bread in a toaster or under a broiler until golden brown and crisp.

Spread 1 tablespoon of the unsalted butter evenly across the two warm slices of sourdough toast.

Place a non-stick skillet over medium-low heat and add the remaining 1 tablespoon of unsalted butter, swirling to coat the pan as it melts.

Pour the whisked egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds until the bottom just begins to set.

Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft folds.

When the eggs are about 80% cooked and still look slightly wet, sprinkle the 2 ounces of grated cheddar cheese over the top.

Continue to gently fold the eggs for another 30 to 60 seconds until the cheese is melted and the eggs are soft but no longer liquid.

Remove the skillet from the heat immediately to prevent overcooking.

Divide the cheesy scrambled eggs evenly onto the two slices of buttered sourdough toast.

Garnish with 1 tablespoon of chopped chives and serve immediately.