Crack the 8 large eggs into a mixing bowl.

Add the milk, and season generously with salt and pepper.

Whisk the mixture together until well combined.

Split the English muffins and toast them until lightly browned.

Spread extra butter on each half of the toasted muffins.

Keep the muffins warm while you prepare the eggs.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat.

Ensure the skillet is adequately heated for even cooking.

Pour the seasoned egg mixture into the skillet with the melted butter.

Use a spatula to continuously stir the eggs, scraping the edges towards the center.

This technique promotes even cooking and prevents sticking.

Cook the eggs over low heat until they softly set with a slightly runny texture.

Remember that eggs continue to cook even after being removed from heat, so aim for a slightly undercooked consistency.

When the eggs are nearly cooked to your desired consistency, add the 3.5 ounces of smoked salmon trimmings and 4 teaspoons of freshly snipped chives into the skillet.

Gently fold the smoked salmon and chives into the eggs to evenly distribute them.

Allow the mixture to heat through for 1 to 2 minutes, enhancing the flavor of the dish.

Assembling the Muffins:

To assemble, place a generous portion of the scrambled eggs with smoked salmon and chives onto each warm, buttered half of the English muffins.

For added presentation and flavor, garnish the assembled muffins with additional chopped chives.