Scrambled Egg & Salmon Breakfast

I just acquired American Classics, recipes from Cook's Illustrated. No pictures but detailed description of the various tests they ran to find the best way to create classics of the American kitchen. I found the standards they used for each dish fascinating reading. Scrambled eggs are supposed to be soft, creamy with large curd-like pieces, almost runny but not quite. The trick? Add milk to the slightly beaten eggs then cook quickly in a non-stick pan, using a wooden spatula to rake the curds up and allow the eggs to run into the pan to cook. Take off the heat before completely dry. The eggs will continue cooking on the plate. I added fresh chives from the garden and a tad of three soft cheeses to the eggs before cooking them in frothy butter. The creamy deliciousness made worthwhile what little guilt I felt. The salmon was simply and quickly seared with sprayed-on olive oil and topped with powdered dill and lemon peel. Homemade rustic Italian bread with a small pat of chilled sweet butter completed a rare breakfast treat for me. Normally I subsist on oatmeal quick-cooked in hot filtered water, with tahini, raisins, and fresh fruit. Every day.