Add the eggs and cream to a bowl and beat until you don’t see any clumps of egg white remaining.
Heat a non-stick pan over medium low heat and add the butter. You know the pan is ready when the butter starts to sizzle.
Add the eggs, and let them cook undisturbed until you see the eggs go from translucent to opaque. This means the bottom layer has cooked.
Gently scrape up the curd that has formed at the bottom of the pan and let the remaining liquid settle all around the pan. Let the bottom layer of egg set again and then stir.
Add the salmon and herbs and gently stir the mixture together. Transfer the eggs to a plate a little more wet than you’d like them as they will continue to cook from the residual heat. If the eggs are just right in the pan, they’ll be overcooked by the time you eat them. I like to take them out when the surface of the curds are still glossy, but there isn't enough raw egg to run down the pan when you tip it sideways.
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