Creamy scrambled eggs

1. Beat the eggs, milk or cream, tarragon or chives, salt and pepper in a mixing bowl until foamy, using a fork or whisk.
2. Smear 5 ml (1 tsp) butter on the base and sides of saucepan, then add 30 ml (2 tbsp) butter to saucepan and melt over moderate low heat.
3. Pour in the egg mixture and cook until it starts to thicken, stirring continuously with a wooden spoon and reaching over the entire base of saucepan.
4. As soon as the mixture start to clump together, remove saucepan from stove and stir in remaining butter.
5. Pile scrambled eggs into 4 heated soup places and serve with toast triangles and thin slices of smoked salmon dressed with a drop or two of olive oil and milled black pepper.