French-style scrambled eggs over toast

Bring an inch or two of water to a boil in a sauce pot over medium heat; set a bowl over it.

Crack in the eggs with a pinch of salt and whisk vigorously until cohesive.

Let the steam slowly warm the eggs until they start to thicken; add the butter.

Stir very slowly with a spatula or whisk as tiny curds form, at least 15 minutes, until almost custard-like.

Serve over toast with chives on top.