Scrambled Eggs with Cheddar and Buttered Toast

Grate 3 oz of cheddar cheese using a box grater and set aside. Finely chop 1 tbsp of fresh chives.

In a medium bowl, crack 6 large eggs. Add 2 tbsp of whole milk, 1/4 tsp of salt, and 1/8 tsp of black pepper. Whisk vigorously for 1 minute until completely cohesive and slightly frothy.

Melt 1 tbsp of unsalted butter in a skillet over medium-low heat.

Place 6 slices of whole wheat bread in a toaster or on a baking sheet under the oven broiler for 2 to 3 minutes per side until golden brown.

Pour the whisked egg mixture into the heated skillet with the melted butter. Let it sit undisturbed for 10 to 15 seconds until a thin layer sets on the bottom.

Using a silicone spatula, gently push the eggs from the edges to the center, creating large, soft curds. Continue cooking over medium-low heat, stirring slowly, for about 2 to 3 minutes until the eggs are mostly set but still slightly wet.

Sprinkle the grated 3 oz of cheddar cheese over the eggs. Fold gently to incorporate and let the cheese melt from the residual heat for 30 seconds, then remove the skillet from the heat source.

Spread the remaining 2 tbsp of unsalted butter evenly across the 6 slices of warm toast.

Divide the cheesy scrambled eggs among three plates, garnish with the chopped 1 tbsp of fresh chives, and serve immediately alongside 2 slices of buttered toast per plate.