Crack 3 eggs into a bowl. Add a pinch of salt and 1 tbsp cold water or milk. Whisk briefly — just until the yolks and whites are combined. Do not over-beat.
Melt 1 tbsp butter in a small non-stick pan over the lowest possible heat. Pour in the eggs. Using a rubber spatula, gently push the eggs from the edges to the centre every few seconds.
Take the pan off the heat when the eggs still look slightly underdone and glossy — they will finish cooking from residual heat. The whole process should take 3–5 minutes on low heat.
Season with cracked black pepper. Serve immediately on hot buttered toast, topped with chives if desired.