Cut avocado in half. Cut the flesh from one half into pieces. Sprinkle with chives, salt and pepper. Cut tomatoes in half, add chopped onion, season with salt and pepper. Spread bread with butter.
Heat butter in a pan and crack eggs into it, lightly salt. Gently stir the eggs with a wooden spatula so they remain in larger pieces but are set, both whites and yolks. Toward the end of cooking, add avocado with chives, stir gently.
Put scrambled eggs on a plate and serve with tomatoes, bread and orange juice.
