Directions

• 1
  Whisk together eggs, ½ teaspoon salt and a few cranks of black pepper until well combined.
• 2
  Melt 1 tablespoon Challenge Spreadable Butter in a medium nonstick skillet over medium-low heat. Swirl pan to coat in butter. Add eggs and let cook, undisturbed, until edges just begin to set. Use a rubber spatula to push and swirl eggs around the pan until large, soft curds form.
• 3
  Continue to cook, gently scraping and stirring the pan, until the eggs are mostly cooked but slightly runny in spots. Remove from heat. Spread toasted bread with a tablespoon of Challenge Spreadable Butter then scoop scrambled eggs on top. Sprinkle with chives and serve.