Lightly grease a microwave-safe bowl or glass food container with cooking spray or butter.

Beat eggs with milk, cream, or water. Add a pinch or two of salt and pepper.

Toast bread.

Pour eggs into greased bowl and cover (a microwave-safe dinner plate would work well, if you don't have a microwave cover). Microwave eggs for 25-30 seconds. Stir with a fork. Microwave again for 25-30 seconds. Stir. If eggs are still very liquidy, microwave for a final 25-30 seconds. Your cooking time will depend largely on your bowl shape/size and your microwave wattage.

When bowl of eggs has only a small amount of uncooked liquid remaining in the center, top with the shredded cheese and microwave for a final 25-30 seconds.

Remove bowl from microwave and carefully remove eggs from bowl and place on toast with spatula. Top with a pinch of smoked paprika, additional salt and pepper to taste, and chives. Slice, and serve.