Remember to toast the bread while the eggs are cooking, so that it is ready but still hot by the time you have cooked the eggs.
Break the eggs in a bowl, add the milk, salt, and pepper. Whisk very well to blend the eggs.
You can add the chopped herbs now or sprinkle them on the scrambled eggs before serving.
Heat the butter in a non-stick pan on medium heat and tilt the pan to coat its bottom with the butter.
Reduce the heat to medium-low.
Pour the eggs into the pan. Heat the eggs very slowly, if the temperature is too high the protein will toughen, the eggs will lose their creaminess and become dry. Leave them untouched for about 15-20 seconds or until very slightly set on the bottom.
Use a spatula to move the eggs across the pan, so that they will cook evenly into large folds of egg.
If using herbs and/or cheese you can add them now.
Move the eggs in the pan for about 1, it depends on the heat. The eggs should be mostly set, yet still slightly moist and not dry.
The eggs will continue setting slightly in the pan and on the plate, so keep that in mind as well.
If you use more than four eggs, the eggs will take longer to set. Just aim for the scrambled eggs to look like in the pictures, large set fluffs, that are still shiny with moisture, but no pools of uncooked eggs.
Serve immediately on toasted bread. See above for more serving suggestions.