Creamy Scrambled Eggs with Seeded Toast

Toast the bread until golden and fragrant, then set aside on your plates.

Warm the butter in a heavy-bottomed saucepan over medium-low heat until it just begins to foam.

Whisk the eggs lightly with a fork just to break them up, then pour into the warm butter.

Stir gently with a wooden spoon, scraping the bottom of the pan as the eggs begin to set. When they're just barely coming together, fold in the cream cheese. (The key is patience here — let the residual heat finish the cooking)

Continue stirring off the heat until the eggs reach a soft, creamy consistency, then spoon immediately over the toast.