Whisk eggs and cream in a bowl.

Add butter to large frypan and place on high heat until butter is melted.

Lower heat to medium and add whisked eggs mxiture, allow a layer of the egg to begin to cook and then stir continuously until eggs are almost cooked, slightly runny, then remove from heat.

Eggs continue to cook even when removed from the heat. Removing eggs from the heat before they are done will ensure that you do not overcook the eggs.

Toast bread to a subtle crisp and then place 3 slices of smoked salmon on each slice of bread as follows...

...with each slice of toast facing lengthways, place half of each smoked salmon slice on the toast and allow the other half of the smoked salmon slice to sit on the plate. Alternate the placement of the smoked salmon slices from left to right. You should end up with two slices to the right and one (the slice in the middle) to the left.

Spoon eggs on top of smoked salmon, and then wrap the other half of the smoked salmon slices around the eggs, so that half of each smoked salmon slice is on top of the eggs.

Garnish with dill and lemon if desired.