Extra-creamy scrambled eggs finished with yogurt, on buttered toast

Scramble the eggs fully.

Salt the eggs before cooking and let them rest a little, so the proteins do not set as tightly and squeeze out less moisture.

Set a pan over low heat. Toast the bread and butter it.

Melt about a tablespoon and a half of butter gently in the pan, without much bubbling and without browning.

Add the eggs and keep them in constant motion with a fork floated just above the pan, or a spatula over very low heat, breaking up the curds; more motion gives finer curds.

Take the pan off the heat for a moment and stir in some chives.

When the eggs reach the wanted texture, stir in plain yogurt; it cools them enough to stop the cooking. Add a bit more yogurt until the eggs are almost a pourable sauce.

Transfer to a container, garnish with more chives and freshly cracked black pepper.

Cut the toast into soldiers for dipping.