Scrambled Eggs with Tomatoes
Beat the eggs with 2 tablespoons of water and the milk and season with salt and pepper. Rinse tomatoes, trim and cut into slices. Arrange tomatoes on plates and season with salt and pepper.
Heat butter in a pan, add the beaten eggs and cook over low heat until thickened. Stir edges of the egg mixture to the center of the pan and cook until set. Arrange eggs on plates with the tomatoes and serve sprinkled with chives.