First make the miso butter by combining the butter and miso until well mixed. Place in a the freezer for 10 -15 minutes or until firm before using.

When ready to cook, whisk the eggs and salt until just combined.

Heat a pan over low heat. Add a heaped tablespoon of butter and wait for it to melt. Then pour in the eggs and let them set for a minute or until they just starting to show signs of setting at the sides.

Use a spatula to swirl and create large egg curds. Then start to stir more vigorously to break the large curds into smaller curds. Add another heaped tablespoon of cold butter to the eggs and keep stirring until thick and glossy.

Pour out the eggs onto some toast. Top with finely chopped chives, if using. Serve right away.