Creamy Chive Butter-Infused Scrambled Eggs with Smoked Salmon

1. Prepare the Egg Mixture

Beat together 10 large eggs, 2 additional yolks, 6 tablespoons of half-and-half, ¾ teaspoon of salt, and ¼ teaspoon of pepper with a fork until thoroughly combined. The mixture should be a pure yellow color, but take care not to overbeat it.

2. Create the Chive Butter

Mash 4 tablespoons of softened unsalted butter with ¼ cup of minced fresh chives.

3. Spread Chive Butter on Toast

Spread 3 tablespoons of the chive butter evenly over 6 slices of toasted rustic white bread and set them aside.

4. Cook the Eggs

Melt the remaining 1 tablespoon of chive butter in a 12-inch nonstick skillet over medium-high heat. Let the butter melt until the foaming subsides, but be careful not to let it brown. Pour in the egg mixture and use a heat-resistant rubber spatula to constantly scrape along the bottom and sides of the skillet, forming large, airy curds. Continue this process for about 1.5 to 2.5 minutes, until the eggs just begin to clump and the spatula leaves a trail through the mixture.

5. Finish Cooking the Eggs

Reduce the heat to low and gently fold the eggs together, allowing them to fully clump but remain slightly wet, which should take another 30 to 60 seconds.

6. Assemble and Serve

Immediately spoon the creamy scrambled eggs onto the buttered toast slices. Top each portion with slices of smoked salmon, dividing the 4 ounces evenly among the servings. Serve right away.