Leftover Rosa del Rosa and Scrambled Eggs

I had about a glass of Rosa del Rosa leftover from Saturday night, and I was alone for Sunday lunch, so I decided to have a sort of light brunch. What better than scrambled eggs (in the French soft curdy style, rather than the chewy mess it often is over here). I tried Gordon Ramsay's technique (linked by E. Klein), but found it no better than my usual (in short, he starts both the butter and eggs cold, whereas I usually melt the butter before adding the eggs. Eh.) With a couple of smoked salmon trimmings from my local supermarket (the ends of large planks of smoked salmon are often sold for two or three dollars by the supermarket in little plastic tubs - they are a great value for scrambled eggs, pastas, smoked salmon sandwiches, creme fraiche pizzas, etc, etc) and some toast, I settled down in front of my computer for some writing.