In a frying pan, heat half of the butter. Add the chopped leafy greens, salt and pepper and stir until they are wilted. Remove from the frying pan and place on the serving dish.

In a little bowl, whisk the eggs and milk together with a fork. Melt the remaining butter in the hot frying pan, then pour the scrambled egg mixture on top. Stir gently to make fluffy scrambled eggs.

Place the warm scrambled eggs on top of the cooked leafy greens, add smoked salmon then garnish with the cream cheese.