Melt the butter in a medium skillet over low heat.

Add the thinly sliced scallions and cook, stirring occasionally, until tender.

Remove the cooked scallions with a slotted spoon onto paper towels to drain excess butter.

Add the coarsely chopped bread to the skillet and cook, stirring occasionally, until slightly crisp.

Set aside.

Meanwhile, in a small bowl, lightly beat the eggs, milk, and salt.

Fill a large skillet halfway with water and bring it to a boil over high heat.

Reduce the heat to low.

Place the skillet with the beaten eggs mixture over the larger skillet of simmering water, creating a double-boiler setup.

Stir the eggs gently with a wooden spoon until they are no longer runny but still soft and slightly set.

Spoon the softly set eggs onto a plate and top them with the cooked scallions and bread.