4 large eggs

2 tablespoons whole milk or cream (optional for extra creaminess)

Salt and freshly ground black pepper, to taste

1 tablespoon butter

Fresh chives or parsley, chopped (for garnish)

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In a bowl, gently whisk the eggs with the milk (if using) until just combined. Season with a pinch of salt and pepper.
Place a non-stick skillet over low heat and melt the butter slowly, ensuring it doesn’t brown.
Pour the eggs into the pan. Allow them to sit undisturbed for a few seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, folding the partially set eggs over themselves. Let the mixture sit again until it starts to set further, then fold again.
Continue this process of gentle folding and resting until the eggs are mostly set but still slightly runny and creamy. Remove from heat—residual warmth will finish cooking the eggs.
Plate the eggs and garnish with chopped chives or parsley. Serve on buttered toast or alongside your favorite breakfast sides.

For a cheesy variation, fold in some shredded cheddar or feta.

Add fresh herbs like tarragon, thyme, or basil for a burst of flavor.

Spice it up with red pepper flakes or hot sauce.

Mix in sautéed spinach, mushrooms, or diced tomatoes for a more substantial meal.

Top with smoked salmon for an indulgent brunch twist.