1 teaspoon (5 milliliters) unsalted butter
1 teaspoon (5 milliliters) chives, finely chopped
- Melt butter in a nonstick pan over medium low heat.
- In a medium bowl, whisk eggs until combined and lightly aerated. Pour eggs into the pan and gently stir with a spatula.
- Continue to cook, stirring gently, until curd is set but still moist. Season with salt.
- Transfer to a plate, top with chives, and serve.