Step 1

Gently whisk the eggs together. Whisk in the cream cheese and milk until mixed. It's ok if there are small bits of cream cheese pieces still.

Step 2

Heat the butter in a small non-stick skillet on medium heat. When the butter has melted, add in the chives. Cook for about 20 seconds, but do not let the butter burn (otherwise your eggs will turn color).

Step 3

Slowly, pour in the eggs and allow it to sit, undisturbed, for about 30 seconds. Gently using a spatula, lift and fold the eggs and give them a gentle stir. Let sit again for about 30 seconds and give it a gentle stir again. Repeat until the eggs are just cooked.

Step 4

Serve warm.