Creamy Scrambled Eggs with Chives & Sourdough

Eggs. But soft. Creamy. Barely set. Not the dry, rubbery kind that make you sad. These are scrambled low and slow, with a generous handful of chives for freshness. Served on sourdough toast because fermented bread is easier on the stomach. It feels fancy. It takes ten minutes. It's my "I deserve something nice" breakfast.

Ingredients (Serves 1):

• 2 eggs
• 1 tbsp milk or water
• A small knob of butter
• Salt and pepper
• A handful of fresh chives, snipped
• 1 thick slice of sourdough bread

Method:

1. Whisk the eggs with the milk, a pinch of salt, and a grind of pepper.
2. Melt the butter in a small non-stick pan over low heat. Low is key. We're not rushing this.
3. Pour in the eggs. Let them sit for 20 seconds, then gently push them around the pan with a spatula, creating soft curds.
4. Cook until just set but still creamy—about 2–3 minutes. Remove from heat while they're still slightly underdone; they'll finish cooking from residual heat.
5. Meanwhile, toast the sourdough.
6. Pile the eggs onto the toast, scatter with chives, and eat immediately.

Why it's gut-friendly: Eggs provide high-quality protein and choline, which supports brain health. Sourdough is fermented, making it easier to digest than regular bread. Chives add a gentle prebiotic boost without overwhelming the stomach.