Whisk the eggs, salt and pepper in a small bowl until frothy.
In a medium skillet, melt the butter in a pan over medium low heat, add the eggs and using a silicone spatula drag the spatula across the pan like a clock face: from 12 to 6, 1 to 7, 2 to 8, 3-9, 4-10, 5-11 scraping the bottom of the pan with each drag. The eggs will cook slowly and as you drag them across the pan, large soft curds will begin to form. Remove the pan from the heat about 15 to 20 seconds before the eggs are completely cooked. They will be formed but soft and a little wet.
Place the toast on two plates, top with roasted bell pepper, spoonfuls of soft egg and a few curls of salmon. Sprinkle with chives if desired.
Instructions for Roasted Peppers: Preheat the oven to 375°. Place the peppers on a baking sheet lined with aluminum foil and roast for 30 minutes or until flesh is soft and skin is blackened and puffing away from the flesh. Transfer the pepper to a bowl and cover with plastic wrap. Let the pepper cool to room temperature, peel the skins away and discard. Remove the stem and seeds and cut the pepper into large strips. Can be stored, refrigerated in a jar or tupperware container for up to a week. You can use jarred roasted peppers to save time. *Recipe can be doubled.