Scrambled eggs are delicious with lots of snipped chives, but have you tried using the flowers as well? At this time of the year chive flowers are blooming.
1 Finely chop some chives and parsley.
2 Snip the chive flowers from the flower heads, removing as much of the little stems as possible.
3 Mix with the chives and parsley.
4 Make your scrambled eggs your usual way. I like to use a fair bit of butter in the pan to start and just beaten eggs, no added water, milk or cream. Keep the eggs moving on the heat to incorporate the melted butter. Season well. Just before the eggs are "set" fold through the herbs.
5 Serve on toast and garnish with a few more chive petals.
Any leftovers are very good in a club sandwich.