Scrambled eggs with smoked salmon

3 large eggs or 4 medium eggs
100 ml full cream milk
1/3 cup shaved parmesan cheese
50g smoked salmon
chives or parsley, finely chopped
freshly cracked fresh pepper
25g unsalted butter
2 thick slices bread (ciabatta, white, focaccia etc)

1/2 cup cherry tomato
rocket or spinach)

combine eggs and milk in a bowl, melt butter on skillet on low heat until it bubbles, then pour eggs in, stir continuously until it cooks, then pour half the parmesan in, and keep stirring. Turn off the heat, then stir in smoked salmon. Pepper to taste, and serve on toasted bread, top with remaining parmesan and chives.