Spinach and Chive Egg Scramble

Crack the eggs into a bowl, add the whole-milk, a pinch of salt, and a pinch of black-pepper. Whisk gently until just combined — you want a pale, fluid mixture, not a frothy one.

Rinse the spinach under cool water and drain well. Roughly chop if the leaves are large.

Snip the chives into 1-inch pieces with scissors, keeping some delicate wisps for garnish.

Warm the olive-oil in a non-stick pan over medium-low heat. Add the spinach and stir gently until just wilted, about 1 minute. Remove from the pan and set aside on a plate.

Reduce heat to low. Add the butter to the same pan and let it melt slowly, foaming gently without browning.

Pour in the egg mixture. Let it sit undisturbed for about 20 seconds, then using a spatula, gently push the eggs from the edges toward the center, creating soft folds.

Continue folding gently, letting the eggs form soft, creamy curds. Remove from heat while they still look slightly underdone — they'll carry over cook perfectly.

Fold the wilted spinach into the eggs, then scatter the chives over the top.

Serve immediately on warm plates, with a final tiny knob of butter melting on top if you like.