Chive Scrambled Eggs

From the garden

• 3 tbsp fresh chives, snipped fine with scissors · plus a few whole blossoms for the top if yours are flowering

From the pantry

• 5 eggs
• 1½ tbsp butter
• 2 tbsp heavy cream (optional) · or milk, for extra-tender curds
• ¼ tsp salt
• black pepper
• 2 slices buttered toast (optional) · for serving

1. Crack the eggs into a bowl with the salt and the cream if using, and whisk until completely uniform with no streaks of white.
2. Melt the butter in a nonstick skillet over medium-low heat until it foams; it should not brown.
3. Pour in the eggs and stir slowly but constantly with a spatula, scraping the bottom and sides, 3–4 minutes. Keep the heat gentle; you're coaxing soft, small curds, not frying.
4. When the eggs are mostly set but still glossy and slightly loose, pull the pan off the heat. They finish cooking in their own warmth. Fold in the chives.
5. Season with black pepper and serve immediately, on buttered toast if you like, with the chive blossoms pulled apart over the top.