Preheat a skillet over medium-low heat. Slice each medialuna horizontally nearly through so it opens like a sandwich. Add 1 tablespoon unsalted butter to the skillet and let it melt and foam. Place the medialunas cut-side down and warm for 1–2 minutes until lightly toasted and the butter is absorbed. Flip and toast the outer side for 30–45 seconds if you like a slightly crisp exterior. Remove from the skillet and keep warm.

If using an oven: preheat to 350°F (175°C), place medialunas on a baking sheet, brush lightly with melted butter, and warm for 5–7 minutes until heated through.

Eggs & Filling

Prepare egg mixture

Break the 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy. If using chives, stir them in now.

Cook scrambled eggs

Heat a nonstick skillet over low-medium heat and add 1 teaspoon unsalted butter. When the butter is melted and foamy but not browned, pour in the egg mixture. Let the eggs sit undisturbed for 10–15 seconds to begin setting at the edges. Using a silicone spatula, gently push the set edges toward the center, letting uncooked egg flow to the pan. Continue folding every 10–15 seconds, keeping the heat low to achieve soft, creamy curds. Total cooking time should be 2–3 minutes until the eggs are softly set but still slightly glossy (carryover will finish them). Remove from heat immediately.

Assemble with cheese

While the eggs are still warm, place one white American cheese slice on the bottom half of each warmed medialuna. Divide the scrambled eggs evenly between the two medialunas, spooning them over the cheese so residual heat helps melt it. If the cheese does not fully melt, return the open sandwich to the warm skillet for 10–20 seconds, or cover briefly to encourage melting. Close the medialunas and press gently.

To Serve

Optionally spread a little softened butter on the insides before assembling for extra richness. Serve each breakfast medialuna immediately with hot sauce or salsa on the side if desired.

Serve warm. Leftover assembled sandwiches are best eaten immediately; leftover scrambled eggs can be refrigerated up to 2 days and reheated gently over low heat.