Toast the 2 slices of whole-grain bread in a toaster or in a skillet over medium heat to your preferred level of crispiness; transfer to a plate and keep warm.

Crack the 2 large eggs into a bowl. Add 1 tablespoon milk, salt to taste, and black pepper to taste; whisk until combined.

Heat 1/2 tablespoon unsalted butter in a nonstick skillet over medium heat until melted and beginning to foam (do not brown).

Pour the egg mixture into the skillet and gently scramble with a spatula, stirring occasionally, until the eggs are just set but still soft; remove from the heat.

Divide the scrambled eggs evenly between the two toasted bread slices.

If desired, sprinkle chopped chives on top as a garnish and serve immediately.