Soft-Scrambled Eggs with Fresh Chives on Sourdough

Finely slice 5 g of fresh chives using a sharp chef's knife and set them aside.

Crack 2 large eggs into a small bowl and whisk vigorously with a fork until the mixture is completely homogenous with no visible streaks of white.

Place 112 g of sourdough bread in a toaster or under a broiler for 2 to 3 minutes until golden brown and crisp.

Place a small non-stick skillet over low heat and add 5 g of unsalted butter, letting it melt slowly without foaming.

Pour the whisked eggs into the skillet and immediately begin stirring with a heatproof silicone spatula.

Constantly sweep the spatula across the bottom and sides of the pan, keeping the heat low to ensure slow, gentle coagulation.

Continue stirring for 3 to 4 minutes until the eggs thicken into a rich, custard-like consistency with tiny, delicate curds.

Remove the pan from the heat while the eggs still look slightly wet, then stir in most of the sliced chives, reserving a small pinch for garnish.

Spoon the warm, soft-scrambled eggs evenly over the toasted sourdough, and garnish with the remaining chives and a pinch of freshly cracked black pepper.