Whisk the eggs with a fork in a bowl just until the streaks disappear and the mixture is uniform.

Toast the bread and set a nonstick skillet over low heat with 1 tablespoon of the butter, letting it melt slowly and coat the pan.

Pour the eggs into the skillet and stir continuously with a silicone spatula, cooking until soft curds form and the eggs are just set but still glossy, about 4 to 5 minutes total.

Remove the pan from the heat, stir in the remaining 1 tablespoon cold butter until melted and creamy, then spoon the eggs over the toast, season with salt and pepper, and serve right away.