Scrambled Eggs

4 Eggs at room temperature, Fresh Chives, 1 Tbsp Crème Fraîche (Whipping Cream will do in a pinch) - Butter - Salt - Pepper

Break eggs into bowl and add a tab of butter. Heat pan, add EVO and eggs. Stir and when the egg start to cook fats, take pot off the heat. Continue to stir and place back on heat when mixture cools. When eggs are almost done, remove from heat and add 1 Tbsp of Crème Fraîche, salt, pepper, and chives. Mix well and serve on a toasted sourdough bread.
Eggs are one of the few things that should only be seasoned when almost cooked or completely cooked. Adding salt to raw egg breaks down the egg.