Blanch the chaya leaves in boiling water for 3–5 minutes to remove toxins. Drain thoroughly, then chop coarsely into bite-sized pieces.

Heat butter or oil in a skillet over medium heat. Cook diced onion until translucent (2–3 minutes), add minced garlic, and sauté until fragrant, about 30 seconds.

Stir chopped chaya into the skillet until evenly coated and bright green. Sauté gently for 3–4 minutes until tender, then season with salt to taste.

In a medium bowl, crack eggs, season with freshly ground pepper and a pinch of salt, then whisk vigorously until pale yellow and lightly frothy (about 1 minute).

Push the chaya mixture to one side, melt a bit more butter over low heat, pour in eggs, let them set for 30 seconds, then gently fold into creamy curds (1–2 minutes).

Fold scrambled eggs into the chaya, cooking together for one more minute until flavors meld. Transfer to a plate, garnish as desired, and serve warm.