Beat the eggs with the milk in a microwaveable jug, then add the cherry tomatoes and chopped chives. Season to taste with salt and pepper.
Microwave the eggs for between 2 and 3 minutes, stirring every 30 to 45 seconds, until the eggs are cooked and are light and fluffy.
Spoon the scrambled eggs over the oatcakes, leaving some on the side for scooping! Sprinkle more chopped chives over the top if desired.
2 eggs per person
1 tablespoon milk
6 to 8 cherry tomatoes per person (halved)
freshly chopped chives (to taste)
salt and pepper (to taste)
3 to 5 oatcakes (per person)