Crack the eggs into a mixing bowl. Add milk, salt and black pepper. Whisk gently until the yolks and whites combine completely. Do not overbeat the eggs because gentle mixing keeps them tender.

Place a nonstick frying pan over low to medium-low heat. Add the butter and let it melt slowly. Do not allow the butter to brown because it can change the delicate flavor.

Pour the egg mixture into the warm pan. Let it sit for several seconds. Then gently move the eggs with a spatula. Continue folding them slowly as soft curds begin forming.

Continue cooking over low heat until the eggs are mostly set. Remove the pan while they still look slightly moist. Residual heat will finish cooking them without making them dry.

Sprinkle chopped parsley and chives over the cooked eggs. Fold them gently through the mixture. Taste carefully and add a little more salt or pepper if needed.

Bring two cups of fresh water to a gentle boil. Pour the hot water into two mugs. Add one herbal tea bag to each mug and allow them to steep.

Steep the herbal tea according to the package directions. Remove the tea bags after steeping. Add honey and lemon if desired. Stir gently and serve the tea while warm.

Divide the creamy scrambled eggs between two plates. Place the warm herbal tea beside each serving. Add toast, fresh fruit, or avocado if you want a more filling breakfast.