Cucumber and Egg Breakfast Toasts

1.Preheat a non-stick skillet over medium heat.

2.In a bowl, crack the eggs and whisk them lightly with a pinch of salt and pepper until well combined.

3.Add the butter to the skillet and let it melt, swirling to coat the pan evenly.

4.Pour the whisked eggs into the skillet and cook gently, stirring continuously with a spatula to create soft scrambled eggs. Remove from heat when eggs are just set but still moist, about 3-4 minutes.

5.While the eggs are cooking, toast the slices of whole grain bread until golden and crispy.

6.Place the toasted bread slices on serving plates.

7.If desired, toss the cucumber slices with lemon juice and a pinch of salt to enhance freshness.

8.Arrange the cucumber slices evenly over each toast slice.

9.Top each cucumber-covered toast with a generous portion of the soft scrambled eggs.

10.Drizzle a little olive oil over the assembled toasts and sprinkle with finely chopped fresh chives for a mild onion flavor and color contrast.

11.Serve immediately for a refreshing and satisfying breakfast.