Heat a tablespoon of butter on low heat and crack in a couple of eggs. Using a spatula, begin to quickly stir and scramble the eggs until soft curds form. This will take a few minutes but if you don't rush it, the eggs will remain super soft and fluffy. When the curds are mostly formed, drop in a tablespoon of heavy cream and another tablespoon of butter and continue quickly mixing together until fully incorporated. Mix in a pinch of salt and pepper.

Soften 2 tablespoons of cream cheese in the microwave for about 15 seconds then stir in 1/4 teaspoon of fresh or dried dill. Plate the eggs and top with the cream cheese. Tear smoked salmon into small pieces and lay on top of eggs.