1. Prepare the ingredients: - Finely chop the chives and set aside. - Crack the eggs into a bowl, beat well with a fork to break up the yolks completely, then mix in the milk, salt, and black pepper.   2. Toast the bread: - Toast the sourdough slices until golden and crisp. - Butter them generously while warm. - Slice the salmon into thin strips  - Season with a little black pepper and set aside.   3. Cook the scrambled eggs: This step is key to achieving soft, creamy scrambled eggs. - Heat the butter in a small to medium non-stick saucepan over low to medium heat. The butter should melt gently and start to foam, but not sizzle or brown. - Just as the butter starts to foam, add your beaten eggs. - Carefully dragging a spatula or spoon through, lifting the cooked egg from the bottom of the pan in large flakes. The cooking should be very gentle. Be careful not to over stir! - When the eggs are about 80% cooked, remove the pan from the heat. There should still be some slightly runny (but not raw) egg left this is called baveuse (a French term meaning soft and just set). The residual heat in the pan will finish cooking them to perfection. - If you prefer firmer eggs, you can cook them slightly longer, but be careful not to overcook - overcooked scrambled eggs release moisture, becoming dry and rubbery.   4. Serve: - Spoon the soft scrambled eggs over the toast. - Add the sliced salmon on top, sprinkle the chopped chives and serve immediately.   Tips for Perfect Scrambled Eggs: -  Low and slow, patience is key for creamy eggs. - Minimal stirring, let them form soft flakes instead of breaking them up too much. - Remove from heat early, eggs continue cooking in the pan even after you take them off the heat. A perfect, elegant brunch thats simple yet luxurious!