Place heavy bottomed skillet and place over low to medium heat
Crack six eggs into skillet. Stirring slowly, lightly break apart yolks with a silicone spatula.
Once egg white and yolk are combined, stir in 3 tablespoons of butter. Continue stirring lightly until butter dissolves into egg mixture
Continue stirring egg and butter mixture at an even speed over low heat, until egg starts to break into small curds.
Once the curds start to form, continue stirring. Remove skillet from heat from time to time while stirring: this serves to retain the soft and silky texture of the eggs while preventing the eggs from overcooking.
Once eggs have reached desired consistency (soft and creamy), add salt and pepper to taste and fold in chopped chives. Remove from heat.
Take piece of salmon and lay it on top of a freshly toasted slice of bread. Take a tablespoon-ful of scrambled eggs and spread evenly over the salmon. Add a dollop of crème fraîche on top of the eggs, and garnish with paprika and a chive sprig. Serve warm!