Wash the eggs thoroughly, then remove the top of the raw eggs using a sharp knife.
Empty the inside of the eggs in a bowl. Beat the eggs, and add milk, salt and pepper.
Chop the salmon slices in small pieces.
Melt the butter in a small saucepan. Pour the beaten eggs into the saucepan and cook for a few minutes, while stirring and later folding over constantly, until thickened. This will take only about 2 minutes. Remove when you reached the texture you like.
Add the chopped salmon and chives, and mix. Take a small spoon and divide the scrambled eggs evenly among the shells.
Decorate with cucumber and pepper sticks, and serve with some pieces of toast.