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Ingredients
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Egg mixture
Toast & assembly
Method
Egg mixture
Crack and whisk
Crack 3 large free-range eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy (about 20–30 seconds).
Heat pan
Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown; adjust heat to keep it from sizzling aggressively.
Cook gently
Pour the whisked eggs into the warm skillet. Let them sit undisturbed for 8–10 seconds until the edges begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center in slow folding motions, creating large soft curds. Continue this folding motion, allowing brief pauses (5–10 seconds) between folds so curds can form. Total cook time should be about 2–3 minutes, until eggs are mostly set but still glossy and slightly creamy.
Finish and season
Remove the pan from heat when eggs are just short of your desired doneness; residual heat will finish them. Stir in 1 tablespoon finely chopped fresh chives, if using. Taste and adjust seasoning with a little more salt or pepper if needed.
Toast & assembly
Toast the muffin
While the eggs are cooking (or beforehand), split 1 English muffin and spread 1 teaspoon unsalted butter on the cut sides. Toast the muffin cut-side down in a separate dry skillet over medium heat for 1–2 minutes until golden and crisp, or use a toaster until lightly browned. Alternatively, broil for 1–2 minutes watching closely to avoid burning.