Preheat the grill. Whisk together the eggs, cream, chives and plenty of freshly ground black pepper. Heat a drizzle of olive oil to a non-stick frying pan. Add the egg mixture and whisk continuously for 2–3 minutes, until just set but still soft. Remove from the heat, as they will continue to cook. Check the seasoning and add a pinch of salt if you think it needs it.
Meanwhile, toast the bread on a griddle pan and then drizzle each piece of toast with the rest of the olive oil and cut into pieces.
Arrange the griddled bread on plates and top each one with the scrambled eggs and arrange the smoked salmon alongside. Garnish with the chives, if using, to serve.