Crack the eggs into a small bowl and gently whisk them until the whites and yolks are just combined, creating a slightly frothy mixture.
Place your non-stick pan over low to medium-low heat and add the butter, letting it melt slowly until it shimmers gently and begins to bubble softly, filling your kitchen with a warm, buttery aroma.
Pour the beaten eggs into the pan, listening for a gentle sizzle. Let them sit undisturbed for about 10 seconds until the edges just start to set and you see soft bubbles forming.
Gently stir the eggs with your spatula, pushing from the edges toward the center, creating soft curds. Keep the heat low to maintain a silky, custard-like texture, cooking for 1 to 2 minutes until the eggs are mostly creamy but still slightly runny.
Meanwhile, slice the smoked salmon into thin strips. When the eggs are nearly done, fold in the salmon, mixing gently for about 30 seconds just to warm it through and release its smoky aroma.
Squeeze the lemon juice over the eggs and salmon, then sprinkle with chopped herbs and freshly cracked black pepper. Turn off the heat and give everything a gentle stir to combine the flavors beautifully.
Let the eggs rest in the pan for about 30 seconds; this allows the flavors to meld and the eggs to finish cooking gently, resulting in a glossy, silky texture.
Transfer the eggs to a plate, garnishing with extra herbs if desired, and serve immediately for the best soft, creamy texture with bits of smoky salmon peeking through.
