Egg Plate Recipe

Prep eggs

Crack the eggs into a medium bowl. Add the milk and a pinch (about 1/4 tsp) of the kosher salt. Whisk vigorously until yolks and whites are fully combined and the mixture is slightly frothy, about 20–30 seconds.

Cook scrambled eggs

Heat a 8–10 inch nonstick skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan. When butter stops foaming but before it browns, pour in the egg mixture. Let the eggs sit undisturbed for 10–15 seconds until they just begin to set at the edges. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue folding every 10–15 seconds, lowering heat if they cook too quickly. Remove the pan from the heat when the eggs are still slightly runny — they will finish cooking off the heat — about 2–3 minutes total cooking time depending on stove. Season with remaining 3/4 tsp kosher salt and the black pepper, folding gently to combine. Stir in half of the chopped chives (about 1/2 tbs).

Finish eggs

Transfer eggs to a warm plate and dollop a small piece (optional) of butter on top to gloss. Sprinkle remaining chives over the eggs for color and flavor.

Toast bread

While the eggs cook, toast the bread slices until golden and crisp (2–4 minutes in a toaster or under a broiler, watch carefully). If desired, rub one side with a cut clove of garlic for extra aroma.

Prepare salad & tomato

In a small bowl, toss the arugula with the olive oil, lemon juice, and sea salt. Arrange the tomato slices lightly salted alongside.

Plate

Place the toasted bread on the plate. Spoon the scrambled eggs beside or on top of one slice of toast. Add the dressed arugula and tomato slices to the plate. Finish with a light grinding of black pepper over the whole plate and serve immediately.