4 English muffins, split in half
8 large eggs
1 heaping tablespoon crème fraîche
1 tablespoon mixed finely chopped fresh chives and fresh dill
Salt and pepper
1 tablespoon butter, plus more for buttering the English muffins
4 slices smoked salmon
Toast the English muffins, then spread the cut sides with a thin layer of butter.
In a large bowl, whisk the eggs, crème fraîche, herbs, and a pinch of salt and pepper until just combined.
Heat the 1 tablespoon of butter in a large nonstick skillet over medium-low heat until melted. Pour in the egg mixture. Using a rubber spatula, move the eggs around the pan, pushing the cooked parts off the bottom of the pan. If the eggs are cooking too quickly, reduce the heat. Stir the eggs gently but constantly until they are just set but not dry. Remove from the heat.
Divide the eggs over the English muffin bottoms. Drape each one with a slice of smoked salmon, and top with English muffin tops.