In a medium bowl or measuring cup, whisk the eggs, and add a pinch of salt and pepper.

Whisk the freshly squeezed lemon juice into the eggs and let it sit.

Heat a medium size non-stick pan over medium-low heat. Add the butter and let it melt.

When the butter is melted and bubbling, bring down the heat and pour in the eggs. Whisk the egg as it’s cooking on low heat, until the eggs are super fluffy and almost cooked, about 3 to 4 minutes. Take the eggs off the pan just before they look “done” to you!

While the eggs are cooking, toast your bread. Top with sliced or mashed avocados. Divide the scrambled eggs and transfer on top. Top with salt and pepper, and chives (optional). Serve immediately and enjoy!