Crack the eggs into a small bowl and whisk gently with a fork until the whites and yolks are just combined, creating a slightly frothy mixture.
Place a non-stick skillet over medium-low heat and add a teaspoon of butter or olive oil, allowing it to melt and shimmer gently—this ensures the eggs cook softly and don’t stick.
Pour the whisked eggs into the skillet and let them sit undisturbed for a few seconds until they just start to set around the edges, releasing a fragrant aroma.
Gently stir the eggs with a spatula, pushing from the edges toward the center, creating soft, slightly runny curds—this should take about 2–3 minutes, depending on your stove.
Meanwhile, gently warm the smoked salmon slices in a separate pan or briefly in the microwave until just warm and fragrant—this helps the smoky oils release and enhances the flavor.
When the eggs are softly set but still creamy, tear or slice the warmed smoked salmon into bite-sized pieces and fold them gently into the eggs, allowing the smoky aroma to mingle with the creamy curds.
Remove the skillet from the heat and squeeze a little lemon juice over the eggs and salmon for brightness. Sprinkle with chopped herbs and freshly cracked black pepper for a vibrant finish.
Give everything a gentle stir to distribute the flavors evenly, then serve immediately while the eggs are tender and the salmon is warm and fragrant.
