Crack the eggs into a small bowl and whisk them lightly with a fork until just combined, looking for a smooth, slightly frothy mixture.
Place a non-stick skillet over low-medium heat and add a tablespoon of butter. Let it melt gently until it shimmers softly and smells nutty, but don’t let it brown.
Pour the whisked eggs into the skillet and let them sit undisturbed for about 10 seconds, allowing the edges to start setting and bubble gently.
Gently stir and fold the eggs with a spatula, pushing from the edges toward the center, creating soft curds. Continue this gentle folding for 3-4 minutes until the eggs are mostly set but still creamy and slightly runny in the center.
While the eggs finish cooking, use a fork to gently flake the smoked salmon into thin strips or small flakes, trying to maintain its oily, silky texture.
Turn off the heat and fold the smoked salmon into the eggs, letting the residual warmth gently heat the salmon and release its smoky aroma.
Squeeze half a lemon over the eggs and salmon, then sprinkle with chopped herbs and freshly cracked black pepper. Gently stir to combine all the flavors evenly.
Let the mixture rest off the heat for about 30 seconds. This allows the eggs to finish setting softly and enhances their creamy texture.
Spoon the warm, creamy smoked salmon eggs onto plates, garnishing with extra herbs or lemon if desired, and serve immediately while still soft and luxurious.
