Whisk together eggs and cream in a bowl. Add salt and pepper to taste.
Melt the butter in a frying pan on medium high heat. Pour in the egg mixture and stir until blended and cooked through. Remove from heat.
Add chili and mix. Use whatever you have at home already – tabasco, dried chili flakes or fresh finely chopped chili.
Toast two slices of the spicy low-carb pumpkin bread, or another low-carb bread.
Apply a thick layer of butter.
Put a few lettuce leaves and the scrambled eggs on top, then add the salmon and some finely chopped chives.
Adjust the chili heat in the scrambled eggs according to your taste. If you’re using fresh chili peppers, you can sauté them in the butter for a few seconds before adding the eggs. Fire, meet delicious!