Crack the eggs into a small bowl and beat lightly with a fork until just combined, with streaks of yolk and whites visible.
Place a non-stick skillet over medium-low heat and add a tablespoon of butter, letting it melt slowly until it shimmers but doesn’t brown.
Pour the beaten eggs into the skillet and let them sit undisturbed for about 10 seconds, allowing the edges to start setting.
Gently stir the eggs with a spatula, folding from the edges toward the center, creating soft curds. Continue cooking for 1-2 minutes, stirring occasionally, until the eggs are mostly just set but still slightly runny and silky.
Meanwhile, flake the smoked salmon into small, tender pieces using a fork, keeping them ready for folding in.
When the eggs are at a soft, creamy consistency, turn off the heat and gently fold in the smoked salmon pieces, letting the residual heat warm the salmon without overcooking it.
Squeeze fresh lemon juice over the eggs and salmon, then sprinkle with chopped herbs and cracked black pepper for added brightness and flavor.
Let the eggs rest off the heat for about 30 seconds to settle, then serve immediately, garnished with extra herbs and a lemon wedge if desired.
