Whisk the eggs and season with salt and pepper, and slice the smoked salmon into slivers.
Melt the butter in a saucepan over a low heat. Pour the beaten eggs into the pan and cook very gently for 2 minutes, continuously stirring until the eggs are softly scrambled. Throw in the smoked salmon when the eggs are almost cooked, to gently warm through.
While the eggs are cooking, toast the slices of sourdough and split between two plates. Spoon the salmon and scrambled eggs on top and season with a little more black pepper if you wish.
Notes
Using the same method, try substituting smoked salmon for Dill Gravadlax, for a more flavoursome dish.