Whisk together eggs, ½ teaspoon salt and a few cranks of black pepper until well combined.

Melt 1 tablespoon Challenge Spreadable Butter in a medium nonstick skillet over medium-low heat. Swirl pan to coat in butter. Add eggs and let cook, undisturbed, until edges just begin to set. Use a rubber spatula to push and swirl eggs around the pan until large, soft curds form.

Continue to cook, gently scraping and stirring the pan, until the eggs are mostly cooked but slightly runny in spots. Remove from heat. Spread toasted bread with a tablespoon of Challenge Spreadable Butter then scoop scrambled eggs on top. Sprinkle with chives and serve.