Creamy Scrambled Eggs on Toast

Crack the eggs directly into a cold pan. Add about half of the cubed cold butter.

Place the pan over medium-low heat and begin to stir constantly with a rubber spatula, breaking up the eggs as the butter melts.

Once the eggs begin to set but are still very wet, start moving the pan on and off the heat every 10-15 seconds, continuing to stir constantly to control the cooking.

Continue this process until the eggs are about 80% cooked through but still look soft and slightly runny.

Remove the pan from the heat entirely. Add the remaining cold butter, a pinch of salt, and the chicken bouillon powder.

Stir off the heat until the butter is melted and the eggs are creamy. The residual heat will finish cooking them perfectly.

Optionally, toast a slice of sourdough bread in butter in a separate pan until golden brown and crispy.

Spoon the scrambled eggs onto the toast. Garnish with freshly cracked black pepper and chopped chives before serving.