Break the eggs into a cold, heavy-based skillet, add the butter, and place onto the stove medium heat. Add water and pepper to taste. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
As the mixture begins to set. The eggs will take about 4-5 minutes to scramble – eggs should still be soft and quite lumpy. Don’t let them get too hot – cool the temperature by moving the pan off of the heat for a minute, stir, then back on the heat.
Meanwhile, toast the bread.
Add the parmesan cheese and salt to season the eggs at the last minute, then add the snipped chives.
To serve put the toast on warm plates, pile the softly cooked eggs on top. Serve hot!
