Scrambled Eggs with Smoked Salmon and Chives

Beat the eggs and milk until well combined. Season to taste with salt and pepper. Heat the butter in a saute pan or omelet pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and add the salmon and chives. Scramble slowly with a spoon (for large scrambles) or quickly with a fork (for small scrambles). Cook until the eggs are set to the desired consistency, soft or firm. Makes 2 servings