In a medium bowl, lightly beat the eggs with 1 tablespoon of the fresh chives, the minced fresh dill, a pinch of salt, and a pinch of pepper. Place a nonstick skillet over a medium-low flame and melt the butter until it shimmers. Pour in the seasoned egg mixture. Allow the eggs to cook gently, stirring infrequently with a silicone spatula by drawing it across the bottom of the skillet. This method helps create large, soft, and creamy curds. Continue cooking for approximately 3-5 minutes, or until the eggs are just set but still retain a pleasant moistness. Remove the skillet from the heat and cover to keep the eggs warm.

While the eggs are cooking, or immediately after, toast your bread slices until they reach your desired level of crispness and golden color.

In a separate small bowl, combine the diced avocado flesh, fresh lemon juice, rinsed and chopped capers, and a small pinch of salt and pepper. Gently mash the mixture with a fork to your preferred consistency – some prefer it slightly chunky, others smooth.

Arrange the two toasted bread slices on a serving plate. Generously spread the prepared caper-avocado mash evenly over each slice of toast. Delicately spoon the warm scrambled eggs on top of the avocado layer. Artfully arrange the slices of smoked salmon over the eggs. Finally, garnish your creation with the reserved 1 ½ teaspoons of fresh chives and an additional grind of black pepper, if desired. Serve immediately and enjoy.