Crack the eggs into a bowl, add the milk, and whisk vigorously until well combined and slightly frothy.
Heat a nonstick skillet over medium and lightly spray or grease it.
Pour the egg mixture into the skillet and let it sit briefly until the edges begin to set.
Using a spatula, push an edge of the set eggs toward the center and tilt the pan so uncooked egg flows to the edges; continue gently folding and stirring to form large curds. Do not over-stir.
Remove the scrambled eggs from the heat when just set but still moist.
Toast the whole-wheat slices until golden.
Top each slice of toast with scrambled eggs, then sprinkle chopped smoked salmon over the eggs.
Season each open-faced sandwich with salt and pepper and garnish with chopped dill if using; serve immediately.
