Scrambled Eggs on Toast with Bacon

Steps

1. 1Heat a dry frying pan over medium-high heat and cook the bacon for 5–6 minutes, turning once, until crisp. Move to a plate.
2. 2Crack the eggs into a bowl, add the milk, a pinch of salt and pepper, and whisk lightly.
3. 3Melt the butter in a non-stick pan over medium-low heat until foaming.
4. 4Pour in the eggs and let them sit for 20 seconds, then gently stir with a spatula, pulling the eggs from the edge to the middle.
5. 5Continue stirring slowly until the eggs are just set but still soft and glossy, about 3 minutes. Remove from heat.
6. 6Meanwhile, toast the bread slices.
7. 7Pile the scrambled eggs onto the toast, top with the bacon rashers, scatter with chives and serve.